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This is one of our families favorite go-to recipes. It is the perfect combination, targeting protein, vegetables, and salty/savory tastes. We hope you enjoy!

*recipe derived and modified from evolvingtable.com


  • 2 Tbsp. olive oil
  • 1 lb. ground elk (or any ground red meat or turkey)
  • 1 large sweet onion, finely diced
  • 1 cup shredded carrots
  • 1/2 tsp. ground ginger
  • 4 cloves garlic, diced
  • 1/2 cup chicken broth
  • 5 cups shredded cabbage, cut into shreds
  • 3 Tbsp. soy sauce
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • green onions, cut into slices
  • primal kitchen soy or teriyaki sauce (optional)


  • In a large pan, add olive oil, ground meat and onions. Cook until meat is browned/cooked through and onions are soft/transparent.
  • Add shredded carrots, garlic, and ginger to the pan and sauté for several minutes until well incorporated.
  • Pour chicken broth into pan and stir to combine.
  • Add cabbage, soy sauce, apple cider vinegar, salt and pepper. Stir well. Allow to cook on low for ~15 minutes, stirring occasionally, until your desired tenderness is achieved.
  • Remove from pan and plate, top with green onions and primal kitchen soy or teriyaki sauce (optional).