Dice your red pepper and your onion very small.

Press or mince your fresh garlic cloves.

Cut your cabbage head in half and remove the tough core. Slice into 1-inch pieces and place them in a food processor in several separate batches.

Working in smaller batches, pulse to chop the cabbage pieces just until it resembles the size of rice.

Heat your oil in a large skillet or wok over medium heat. Sauté your diced onion, bell pepper, and garlic for a couple of minutes.

Stir in the cabbage and cook, stirring frequently, until it shrinks to about half its initial size.

Season with sea salt and pepper to your taste then add in the thawed peas and parsley.

Stir well to combine and remove from heat.

Garnish with sesame seeds and green onions, then serve with coconut aminos, if desired.