Heat the nut oil in a large saucepan. Add the onions and garlic. Fry on a high heat for 5 minutes, reduce to low and continue to cook for 5 minutes. Add the pork and turn heat up slightly. Cook for 5 minutes.
Add the chicken stock and pork stock to the saucepan, then add the parsnip. Cook for ten minutes, then add the apple, salt and herbs. Cover and simmer on a medium heat for 20 minutes.
In the meantime, chop the cabbage very finely and add, cooking for 5 minutes only on a high heat. Stir in the mustard and serve.