INGREDIENTS
1 pound ground pork
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 medium carrots, finely chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 1/2 teaspoons sesame oil
1 small green cabbage, thinly sliced
6 cups low-sodium chicken broth
1/3 cup green onion, finely chopped, plus more for garnish
PREPARATION
Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
Season generously with salt and pepper, then stir in sesame oil.
Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.