Warm cabbage salad with apple cider vinegar

Chop the napa cabbage (400 g), slice the onion (80 g), carrot (50 g), and parsley (10 g). Heat olive oil (30 g) in a wide skillet, add the onion, and cook for 3-4 minutes until soft without browning.

Add the carrot, cabbage, Dijon mustard (5 g), cumin (1 g), table salt (2 g), and black pepper (0.5 g). Simmer for 8-10 minutes, stirring often: the cabbage should become softer but retain a slight crunch. Pour in apple cider vinegar (35 g), heat for 1 minute, remove from heat, and sprinkle with parsley. Serve warm.