Heat a skillet for a minute or so until the pan is hot.
Add the onion and cook for a couple of minutes. When the onions start to stick to the pan and turn brownish, add 2 tablespoons of water, stir, and keep cooking. Add another 2 tablespoons of water when they start to stick and brown again.
Cook the onions for about 6 or 7 minutes, adding water and stirring as needed.
Add the mushrooms, celery, cabbage, sea salt and black pepper and stir.
Cook for an additional 4 or 5 minutes, stirring occasionally until the the veggies are soft to your liking.
Eat as is, serve on the side of your meal, or add to a wrap or taco. And of course drizzle it with Tahini Crack dressing for the win.