Before cooking, prepare your ingredients:

Whisk together soy sauce, rice vinegar, and sesame oil, set aside.

Peel and chop the onion. Peel and either grate or julienne the carrot, and slice the green onions thinly on a diagonal. Set aside.

Trim the cabbage if necessary, Slice into bite sized squares, or ¼-1/2 inch slices.

In a LARGE pan, season the ground meat with a little salt and pepper, cook in sesame oil until browned. Add chopped onions, ginger puree, garlic, cook until onion is soft and translucent.

Add the cabbage and carrots to the pan, continue cooking until cabbage softens. Add soy sauce mixture and green onions to the pan, stir well to combine and cook for another 2 minutes.

Taste, season with additional salt and pepper, to taste. If you’d like a bit of heat, add some Sriracha and/or pepper flakes, to taste.

Serve hot, sprinkled with sesame seeds and additional green onions, if you like.