To prepare the dish, get the ingredients together before cooking. Open the sausage link and remove the meat and toss the casing.

Slice the green onions, grate the ginger and garlic, and shed the cabbage.

Start by heating a large high-sided skillet or wok over medium-high heat.

Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes.

Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.

Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner. This will save your pan.

Return skillet to heat.

Add water and scrape up brown bits from the bottom of the pan with a spatula.

Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions.

Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.

Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl.