1 lb. lean ground beef, pork, or turkey
1 small head of cabbage, shredded or sliced into thin strips
2-3 medium carrots, shredded
1 large onion, diced
1 tablespoon fresh ginger, grated
4-5 garlic cloves, minced
2 Tablespoons sesame oil
1 Tablespoon vegetable oil
¼ cup low sodium soy sauce
½ teaspoon ground black pepper, to taste
1. Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if needed.
2. While meat and onions are cooking, cut cabbage into thing shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.
3. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.
4. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes.
5. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.
Substitute two bags of coleslaw mix for the cabbage and carrot if desired.
Ground pork or white turkey are great in this!
Substitute 1 teaspoon ground ginger for fresh if needed.
Source: South Your Mouth (6 servings)