Heat a large high-sided pan or skillet over medium-high heat. Add sausage and cook, breaking the sausage into small pieces as it cooks. Cook for approximately 5-6 minutes until sausage is no longer pink, then remove from heat and carefully drain excess grease from the pan.
Return pan or skillet to heat. Add a little water and scrape up brown bits from the bottom of the pan with a spatula. Reduce the heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season to taste with salt and pepper and cook, stirring frequently, until the cabbage wilts and the carrot softens (approximately 4-5 minutes).
Add rice vinegar and tamari and stir to combine. Cook another 1-2 minutes or until heated through, then remove from heat.
Transfer to a serving bowl or platter and sprinkle with toasted sesame seeds.
Notes
If you like a hint of sweetness, feel free to add a little keto-friendly sweetener to taste during step 3.If you don't want to use pork, you can substitute with your ground meat of choice. Keep in mind that you will need to season it to taste if it is plain instead of spicy.