1- Finely shred cabbage or kale and scrunch up in a big bowl with 3 Tbs tamari. Set aside.

2- Heat olive oil in a heavy pan and add 1” grated root ginger, also chopped onion, lower heat and cover , cook for 10 minutes till onions going slushy and golden

3- Then add cabbage, stir over high heat for 2 minutes, then cover tightly and cook for about 30 minutes, stirring occasionally and adding water if cabbage sticks.

4- Should be really soft, can add other spices such as coriander and cumin at ginger stage.

5- Heat olive oil with grated root ginger in a big wok, add sliced onion, carrot, green pepper, let it sizzle

6- Then stir 4 oz thick sliced mushrooms, sizzle and mix, add 1lb of assorted finely shredded greens( cabbages and kale), sizzle and stir till well mixed.