Peel away any bruised, outer cabbage leaves. Trim ends and wash under running water. Slice cabbage and bok choy into vertical halves
Mince garlic and grate ginger. Set aside until ready to use.
Place a heavy pot, such as a cast iron over medium heat. Add one tablespoon of coconut oil. Heat for three to five minutes. Oil should be hot. To test the oil’s temperature, add a piece of cabbage, if it sizzles, it is ready!
Place cabbage, cut-side down and cook for five minutes, flipping once. Edges should be golden and cabbage should have started to wilt. Remove from pan and set aside.
Place bok choy in pot and cook for three minutes, turning once. Remove, then set aside.
Add ginger, garlic, and turmeric to the pot. Reduce heat to low. Stir for about a minute. Aromatics should be fragrant!
Add coconut milk and a generous pinch of salt. Stir.
Add cabbage and bok choy back to pan. Cover and cook for 10-15 minutes. When ready to serve stir in walnuts and cilantro.
Serve over your favorite grain, such as rice, quinoa, buckwheat, or millet.