Egg rolls in individual bowls

Ingredients:

• 450 g of minced pork
• 2 cups finely shredded red cabbage (about 170 g)
• 2 cups finely shredded Chinese cabbage (about 100 g)
• 2 tbsp. l. olive oil
• 3 medium carrots, grated (about 1 cup)
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp finely grated peeled ginger (2.5 cm root)
• 0.5 cup chicken broth
• 4 tablespoons of honey
• 3 tbsp. l. rice vinegar
• 2 tablespoons lightly salted soy sauce
• 2 pinches of crushed red pepper flakes
• White and black sesame seeds, for serving
• Sriracha sauce (optional), for serving

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the carrots, white parts of the green onions, bell pepper, 1 teaspoon of salt, and a pinch of black pepper. Cook, stirring occasionally, until the vegetables begin to soften but are still brightly colored, 3-4 minutes. Add the garlic and ginger and cook, stirring occasionally, until softened, about 1 minute.
2. Add the pork, 1/2 teaspoon salt and some freshly ground black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until the pork is completely browned, 5 to 6 minutes.
3. Stir in the chicken broth, 2 tablespoons honey, 2 tablespoons vinegar, soy sauce, and 1 pinch of red pepper flakes. Gently stir in the cabbage and bring to a boil. Continue simmering, stirring gently to prevent the cabbage from falling out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
4. Meanwhile, in a small bowl, combine the remaining 2 tablespoons honey, 1 tablespoon vinegar, and a pinch of red pepper flakes. Divide the meat mixture among four bowls and top with 1 tablespoon honey sauce. Sprinkle with green onions and sesame seeds, and drizzle with Sriracha sauce, if using.