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Export 7 ingredients for grocery delivery
Step 1
Dice the Napa cabbage stems to 1 to 1.25-inch in width. Dice the cabbage leaves to 2-inch in width. Rinse and set aside to drain.
Step 2
Dice bacon or ham to bite sizes and finely mince garlic.
Step 3
In a well-heated wok or Dutch oven, melt ghee and add the bacon. Saute for about 1 minute over medium heat.
Step 4
Add garlic and saute for 10-15 seconds or until you can smell the fragrance.
Step 5
Add Napa cabbage. Turn high heat and season with Takii mushroom powder or salt. Saute for about 3 minutes, then cover it with a lid. Lower the heat to medium and cook for about 4 minutes additional or until the cabbage stems turn softer but not mushy.
Step 6
Stir-in the coconut cream and turn heat to medium-high. Once the cream is melted and starts bubbling, sprinkle in thichner of choice 1 tsp a time (Cassava, arrowroot, or xanthan gum). Keep stirring and tossing to mix the thickener with the sauce. The sauce should become thicker in about 1-2 minutes.
Step 7
Off heat. Taste and adjust with more salt and black pepper if desired. Sprinkle chives or scallions. Serve warm.
Step 8
If adding cheese to make a casserole dish. Preheat oven to 450F. Pour the cabbage into a medium size casserole dish and sprinkle the cheese evenly on top. Bake for 10-15 minutes or until the top is golden brown color. Serve hot or warm.
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