2tsp coconut oil
- 1 brown onion, finely sliced
- Pinch of salt flakes
- 1 cup cabbage (red or green), finely sliced
- 3tsp rice malt syrup
- 1/2tsp ground cumin
In a medium frypan on a medium-high heat, melt coconut oil until pan is warm. Add onions and a pinch of salt, and sauté, stirring gently, until softened (about 5 minutes). Add cabbage and continue to sauté and stir until onions begin to caramelise/brown.
Add the rice malt syrup and ground cumin to the pan and continue to sauté, stirring, for one minute.Serve while it’s still nice and hot.