Egg roll in a bowl

Warm a sauté pan with 1 tbls. avocado oil. Add 1 lb. of ground turkey to the pan. Season with salt, pepper, and garlic powder. Cook for approximately 8-10 minutes or until 75% cooked. Set aside.

On medium heat, warm a separate large sauté pan with 1 tbls. avocado oil. Sauté 1/2 finely chopped white onion and 1 tbls. of minced ginger. Also add 2 tbls. freshly minced garlic. Cook for 5 minutes.

Then add 2 cups of carrot match sticks and 2-3 chopped celery stalks.

Add the ground turkey to your onion carrot, celery, and onion sauté pan.

Now add 1/2 cup of chicken bone broth.

Add 5 cups of thinly sliced green cabbage.

Add 3 tbls. Coconut Aminos and 2 tbls. rice wine vinegar to the cabbage and vegetable mixture (add more if you like the taste of vinegar). Season with a little more salt and pepper.

Mix all of your ingredients together and place a lid on top of it. Turn the temperature to low and cook for approximately 15 minutes (or until cabbage is cooked to your liking).

Top with sliced green onion and sesame seeds.

Serve and enjoy over cooked cauliflower rice.