Dijon Hiziki with Cabbage and Onion

2 T Coconut Oil
1/2 Cup Yellow Onion
1 1/2 Cup Chopped Cabbage

In a Medium Pot, Heat Up the Oil. Add Onion and Cabbage Saut¨¦ for 5 minutes.

Add:
1/2 Cup Hiziki (Soaked, Washed, Drained, and cut into ¡Ç Pieces)
1/2 Cup Water
2 Tbsp Chopped Dijon Mustard
1 tsp Sea Salt

Bring to Boil. Reduce heat to simmer, stirring periodically and cook until Hiziki is tender.

Fold in:
1/2 cup Red Pepper
Balance the taste with salt again.

May be eaten warm or cold. Keep refrigerated.

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