Preheat a small skillet to medium-high heat then add 2 tablespoons of oil. Add the mushrooms. Season with a little salt. Cook for 5 minutes then remove from the pan and cool.
Place the pork in a bowl then add the mushrooms and garlic. Add the coconut aminos or tamari, the egg, and the pepper and mix well. The mixture will be wet.
Form 10–12 large, soft meatballs.
Heat the 1/4 cup of avocado oil in a skillet over medium-high heat. When the oil is hot, add the meatballs, and flash fry them for 2 minutes on each side or until golden in color. Drain them on paper towels.
In a deep pot, heat the broth to a boil then add half of the cabbage. Layer in all of the meatballs and the remaining cabbage. The pot should be filled to the top. Place a lid on the pot and simmer for 10 minutes. The cabbage will cook down, then add liquid to the broth.
Remove a ladle full of broth to a small bowl and dissolve a tablespoon of arrowroot in it, then return it to the pot.
Simmer with the lid off for a minute or two to thicken the broth.