Core the cabbage and slice it thinly. Slice the carrot rather finely as well. Chop the onion and the garlic finely.

Heat the coconut oil in a large heavy-bottomed pan or Dutch oven. Add the chopped onion and garlic and cook shortly until translucent. Add the cabbage and the carrot and cook, stirring often, for about 5 minutes until it begins to soften.

In the meantime chop the tomato into fine cubes. Add the tomato, coriander, cumin, chili flakes, turmeric, ginger, pepper tomato paste, and 1 teaspoon of honey to the pot. Stir well to coat the cabbage with the spices and let cook, stirring, for 3 or 4 minutes.

Add water and salt, cover the pan, turn down the heat and simmer the stew for about 30-35 minutes or until the cabbage is cooked to your liking, I prefer it rather soft but not mushy.

Add half of the cider vinegar, stir well again, and taste. If necessary add the remaining vinegar, honey, some black pepper, and a bit more salt.

Serve immediately or reheat again later.