Egg Roll Soup

Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
Season generously with salt and pepper, then stir in sesame oil.
Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.