You will need 5-8 cups of chopped Chinese Cabbage. Set aside.
Then water saute the following:
1/2 small-medium onion, sliced thin and coarsely chopped
1 c. sliced fresh mushrooms
Scant 1/4 t. salt
Water sauté the onions and salt on high heat until they begin to become translucent. Then add the sliced mushrooms and sauté for on high heat for several more minutes or until the mushrooms are just starting to brown.
Remove from heat and set aside.
Blend the following until very smooth:
1/4 c. cashews
1/4 c. cooked millet (cook 1:4 ratio, millet to water)
1/4-1/2 c. water
2 T. oil
2 T. lemon juice
2 t. organic cane sugar
Pinch of paprika
1/8 t. tumeric
1/2 t. Kala Namak salt (can substitute regular salt if you don't have it- however I recommend it!)
Place the blended mixture into the skillet and bring the mixture to a simmer being sure to stir constantly. You can skip this step if you have a vitamix and can blend the mixture hard enough to cook it. Allow the mixture to cool and mix into the chopped cabbage. Some prefer it to be chilled first.