Thinly slice the onion, shred the cabbage and carrot, and thinly slice the garlic while removing its core.

In a bowl, mix ground pork and grated ginger until sticky to form the meat mixture.

Heat salad oil in a pot, shape the meat mixture into small balls using a spoon, and cook over medium heat for about 2 minutes until browned. Add garlic, onion, and carrot, then sauté for 3 minutes.

Add consomme, salt, pepper, and water to the pot. Bring to a boil, skim off any foam, then add cabbage. Cover and simmer on low heat for 5 minutes.