Heat a large high-sided pan or a wok over medium-high heat. Add the sausage and cook for 5-6 minutes, breaking the meat into small pieces as it cooks. Once the sausage is no longer pink, remove it from the heat and carefully drain excess grease from the pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to the burner.

Return the pan to the heat. Deglaze the pan with water, scraping up the brown bits from the bottom of the pan with a spatula.

Reduce the heat to medium and add the shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook for 4-5 minutes, stirring frequently, until the cabbage wilts and the carrot softens.

Add the rice vinegar and soy sauce and stir to combine. Cook for 1-2 minutes or until heated through.

Remove from the heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!