You can use green cabbage but I far prefer purple. The coconut oil further sweetens the cabbage, making this dish richly delicious and high in nutritious oils.
Sauteed Cabbage With Acocado
Coconut oil (or olive oil)
1 garlic clove
Finely slice the cabbage. Dice garlic. Heat the oil in the skillet. Add the garlic and cabbage to pan and sautee about 3 mins until cabbage is slightly soft. Toast the seeds in a toaster oven or in a small skillet. Let cabbage cool a little. Toss the cabbage with the nuts and add the avocado. (Don’t heat the avocado! It tastes dreadful this way.)