1 Tablespoon organic, unrefined coconut oil
2 cups chopped cabbage
½ cup chopped onion
1 clove garlic, minced
3 ounces of cooked pork, minced
2 teaspoons prepared yellow mustard
2 cornichon pickles
Salt and pepper to taste
Cook cabbage and onions in coconut oil over medium heat, stirring occasionally, until both are extremely tender, about 20 minutes.
Add garlic and cooked pork and stir, cooking 2 minutes more. Removed from heat, spoon onto serving plate. Drizzle with mustard, garnish with pickles and add salt and pepper to taste. Serve immediately.