Heat the oil in a medium pot over medium-high heat. Add the cabbage, onion, and carrot, and cook until the vegetables are starting to soften and slightly caramelize in places, about 4 to 5 minutes, stirring frequently.
Turn the heat down to medium, add the garlic and ginger, and cook 1 minute, stirring constantly.
Add the broth, coconut aminos, turmeric, salt, and black pepper. Bring up to a boil, and then cover the pot and simmer until the vegetables are tender, about 5 minutes.
Turn off the heat. Stir in the chicken bone broth collagen until dissolved, and then stir in the vinegar and cilantro or scallion.
Serve.
Notes
Net Carbs: 8g per serving
To Increase the Protein: If desired, you can add 4 cups of cooked, shredded chicken to bump up the protein and make this a filling meal.