1/2headgreen cabbage(about 5 cups chopped, purple would work)
Peel the onion and cut off the root. Then cut it along the grain into long thin slices. Add it with about 2 T coconut oil to a medium-hot skillet and begin to saute, stirring as needed.
While the onion is sauteing, remove any old or dirty outer leaves from the cabbage. Then chop the cabbage by cutting it from top to bottom into 1/2 inch slabs and then chopping each slab up into 2 inch or so pieces. Save the core for soup or stirfry.
Add the coriander, salt, and cabbage to the skillet with the onion, with the other 2 T coconut oil. Stir frequently until it is all nicely browned and soft.
Put the whole mixture into a food processor bowl and pulse until it is well-combined but the individual pieces are still visible. It will be a soft, creamy spread that holds together.
Serve by dipping in veggies or spreading on crepes, pancakes, crackers, or sandwiches.