Heat a large deep skillet over medium/high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for 5-6 minutes. Once sausage is no longer pink, remove from heat and drain excess grease from the pan.

Return skillet to the heat, add water and scrape the bottom of the pan with a spatula to incorporate the brown bits from cooking the sausage.

Reduce heat to medium and add cabbage, carrots, garlic powder, sesame oil, ginger and green onions. Stir frequently until the cabbage wilts and the carrots softens, approximately 5-7 minutes.

Season with salt and pepper to taste then add the rice vinegar and coconut aminos; stir to combine. Cook another 1-2 minutes to heat through completely.

Sprinkle with the toasted sesame seeds, if using, and serve to enjoy!