This is an easy, 20 minute, tasty weeknight meal. We love cabbage in this house so we always have it on hand. A food processor makes the shredding part very easy, but you could also buy the pre-shredded coleslaw bag from the grocery store!

1 lb ground grass-fed beef or pastured pork

3 cloves garlic

1/2 yellow onion, diced
2 tsp chopped fresh ginger
1/4 tsp sea salt
1.5 lb cabbage, shredded (or a bag pre-chopped for coleslaw!)
2 Grated Carrots
1 tbsp ghee
2 tbsp tamari or coconut aminos
1 tsp vinegar
2 tbsp sesame oil
Touch of sweetness (honey, sugar, or stevia)
1/2 tsp red pepper flakes (optional)
3 green onions, chopped
2 tbsp sesame seeds (optional)

1. In a large skillet or wok, brown the meat with the onion, garlic, ginger and salt.
3. Add cabbage and carrots to the pot. Cook until tender.
4. Stir in tamari, vinegar, sesame oil, sweetener, and red pepper flakes. Cook together for a few minutes and serve with green onions and sesame seeds on top.