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.