Thinly slice the cabbage and onion. Mince the garlic and grate the fresh ginger. Chop the green onions and set aside. Having everything prepped before cooking ensures the process goes smoothly.

Heat a large skillet or wok over medium-high heat. Add avocado oil and let it heat until shimmering. Add the ground pork and cook, breaking it apart with a spatula, until browned and fully cooked. Season lightly with salt and black pepper.

Reduce heat to medium. Add the onion to the cooked meat and sauté until softened, about 2–3 minutes. Stir in garlic and ginger and cook for another 30–60 seconds until fragrant.

Add the sliced cabbage (and carrots if using) to the skillet. Toss well to combine with the meat and aromatics. The cabbage will look bulky at first but will reduce as it cooks.

Pour in soy sauce or coconut aminos, rice vinegar, and sesame oil. Stir thoroughly so everything is evenly coated. Add red pepper flakes if using.

Continue cooking for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. Avoid overcooking, as mushy cabbage will lose the egg roll-like texture.

Taste and adjust seasoning if needed. Remove from heat and stir in green onions. Garnish with sesame seeds if desired.