Heat coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Add the garlic, ginger, and onion; cook until soft and fragrant.
2 garlic cloves, 1 tbsp. fresh ginger, 1 onion
Add the pork to the skillet and cook until browned, about 5 minutes.
1 ½ lb. ground pork
Then add the cabbage, coconut aminos, and beef stock; season to taste with salt and pepper.
5 cups cabbage, ¼ cup coconut aminos, ¼ cup beef stock, Sea salt and freshly ground black pepper
Stir well and cook until the cabbage is soft.
Add the shredded carrots and cook for 2 to 3 additional minutes.
1 cup carrots
Transfer to a bowl and serve garnished with green onions.
1 green onion