Remove the outer leaves of your cabbage, slice in half and carefully core the stem with your knife. Chopped the remaining into1 inch bite sized pieces. Cut off a thumb sized piece of ginger, carefully peel with your knife or a peeler. Remove any bruised or dried up sections and mince.
In a large cast iron skillet over medium high heat, heat your coconut oil to coat the pan. Once hot add in the cabbage and cook for 2 minutes before adding the ginger. Cover and let cook stirring occasionally until cabbage becomes tender - about 8-10 mins.
Once tender, remove from heat and enjoy!
Notes:
You can play around with different oils and spices in this recipe to add flare. Fresh turmeric, red pepper flakes, carrots - have some fun with it and use up what you have in your fridge!
