INGREDIENTS
1 head green cabbage
3 carrots
1 onion
5 cloves garlic
1 inch fresh ginger
4 green onions
1 tbsp coconut oil
1 lb ground pork
1/2 cup coconut aminos
Coarse sea salt, to taste
DIRECTIONS
Shred cabbage and carrot. Dice onion. Mince garlic. Grate ginger. Slice green onions. Heat coconut oil in a skillet. Add onion and cook until begins to soften. Add pork and break it apart with a wood spoon, cooking until it is no longer pink. Meanwhile, in a small bowl combine garlic, coconut aminos and ginger; set aside. Once ground pork is cooked through, add cabbage and carrots to the skillet and stir to combine. Pour sauce mixture into the skillet and stir, continuing to combine over medium heat for about 5-15 minutes or until cabbage wilted. Season with salt, to taste. Top with sliced green onion and serve.
