Simply: Tossed on a hot pan, flipped then rested upon the grain. Originally, the intent was to cook the cabbage in the sauce, however, the sauce seemed too strong:the consistancy seemed just right. Therefore, it was sprinkled atop; a finishing touch.
Sauce, comprised of Bragg’s, brown sugar, ground pepper and diluted with water, then thickened with manioc flour. This was the bottom of the Bragg’s, likely why so salty, and a good reminder that ones Bragg’s does need a good shake, every now and again.