Ingredients
- 4 green onions
- 1 ½ lbs ground pork
- 1 ½ tbsp fish sauce
- 1 ½ tbsp minced ginger
- ¼ cup soy sauce
- 1 ½ tbsp sesame oil
- 2 tbsp coconut oil
- 5 cups shredded cabbage
- 1 tbsp rice vinegar
Directions
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Step 1
Thinly slice green onion. Add to a bowl with ground pork, fish sauce, half the ginger, half the soy sauce and half the sesame oil. Season mixture with salt and pepper, then roll into 1-inch balls.
In this recipe- 4 green onions
- 1 ½ lbs ground pork
- 1 ½ tbsp fish sauce
- 1 ½ tbsp minced ginger
- ¼ cup soy sauce
- 1 ½ tbsp sesame oil
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Step 2
Heat half the coconut oil in a skillet over medium-high. Add meatballs and cook 10 to 15 minutes, turning occasionally to brown on all sides.
In this recipe- 2 tbsp coconut oil
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Step 3
Meanwhile, in a saucepan, add remaining coconut oil over medium-high. Add remaining ginger and cook 1 minute, stirring. Add shredded cabbage and cook 1 minute, then add remaining soy sauce and rice vinegar and stir well. Cover and cook until shredded cabbage is wilted, about 3 minutes.
In this recipe- 1 ½ tbsp minced ginger
- ¼ cup soy sauce
- 2 tbsp coconut oil
- 5 cups shredded cabbage
- 1 tbsp rice vinegar
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Step 4
Drizzle shredded cabbage with remaining sesame oil. Serve alongside meatballs.
In this recipe- 1 ½ tbsp sesame oil
- 5 cups shredded cabbage
You can purchase pre-minced ginger in a jar, but if you have fresh ginger root, we recommend freezing any extra whole for future meals. Frozen ginger lasts longer, but is also easier to peel and grate. You can even peel and grate directly from frozen - no need to let it thaw!