1 medium Red Dragon napa cabbage
4 over wintered ‘spring onions’, white and green parts chopped separately
2 garlic cloves, chopped
2 tablespoons of coconut aminos
1 cup water
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1. Cut the cabbage into 4 equal halves; remove core piece. Thinly slice the cabbage wedges crosswise. Toss the white parts of the onions with the cabbage.
2. Heat olive oil over medium heat in a large skillet. Add cabbage mixture and garlic to the skillet and sauté for 8 minutes. Add water, sea salt, coconut aminos and black pepper.
3. Simmer covered, until the cabbage is cooked but has a little crunchiness.
4. Add the green part of the onions, turn off heat and serve.