2 pounds ground pork
1/2 head green cabbage (one whole green cabbage if red isn't used)
1/2 head red cabbage (optional)
1 1/2 cups carrots peeled and grated can use pre-shredded pkg.
1 cup red onion chopped
1/2 cup coconut aminos
3 tsp. minced garlic
2 T. sesame oil
2 T. coconut oil
1" ginger grated
Step 1: Add the sesame and coconut oil to a large skillet or wok. I like to use my large cast iron skillet over medium heat.
Step 2: Add onion and garlic and cook 2 minutes. Then add carrots and cabbage cooking for about 15 minutes till becoming tender.
Step 3: Add the ginger, coconut aminos, and cook for 5 minutes stirring frequently.
Step 4: Creating a well in the middle add the pork and chop into ground bits and combined throughout until cooked through, about 10 minutes.
Step 5: Serve topped with my homemade Sweet & Sour Sauce https://www.wholefoodienurse.com/post/sandra-s-sweet-sour-sauce
and black olives. Enjoy!
I like to fill steamer bowls and refrigerate for no longer than three days. This is great for meal one, two or three. I have also added broccoli slaw with the cabbage mixture for a change.