• 1/2 lb ground pork
• 2 Tbps Bacon fat (or other fat)
• about 1/4 head of cabbge
• 4 shallots
• 3 stalks celery
• 2 Tbsp Coconut Aminos
• pinch of sea salt to taste
• Chinese hot mustard (optional)

Preparation

Shred cabbage, celery, and shallots in a food processor. Set aside.

Break apart and cook ground pork until brown and crumbled. Add bacon fat to pan.

Add shredded veggies to pan and saute until cabbage is softened but still slightly crisp.

Add coconut aminos* and a pinch of salt. Stir well. Cook for a few more minutes to let flavors blend.

Serve with a side of chinese hot mustard or topping of choice.