½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
2 large carrots (about 2 cups), shredded
1 tablespoon coconut aminos
1 teaspoon fish sauce
1 teaspoon rice wine vinegar (see note)
Directions
Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
Lower heat to medium, add another splash of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.
Recipe Notes
If you don’t have rice wine vinegar, you can substitute white wine vinegar or lime juice.
To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.
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