In a large heavy bottomed pot or Dutch oven, cook the ground pork over medium high heat. Break it apart with a wooden spoon as it browns, releasing those savory juices.

Add the diced onions to the pot. Cook until they are translucent and soft. Stir in the minced garlic and grated ginger. Let them cook for just a minute until the kitchen smells like your favorite downtown bistro.

Toss in the coleslaw mix. It will look like a lot of cabbage at first, but it wilts down beautifully into the cabbage soup. Stir well to coat the vegetables in the pork fat and seasonings.

Pour in the chicken broth, soy sauce, and rice wine vinegar. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about 10 to 15 minutes. You want the cabbage to be tender but still retain a whisper of its original structure.

Turn off the heat. Stir in the toasted sesame oil. Taste your one-pot Asian comfort food. Does it need a pinch of salt? A crack of black pepper? This part is about your intuition.

Ladle the hot soup into deep bowls. Top with a generous handful of sliced green onions and sesame seeds. For the kids, I often add wonton strips on top for that satisfying egg roll crunch.