Into a large cast iron skillet or Dutch oven, add sesame oil over medium heat. Sauté the sliced veggies (not the cabbage) and 1/2 the sea salt for 5 minutes, stirring occasionally.
Add the ginger, garlic and spicy pepper and continue cooking over low heat for 5 minutes.
Add the peanut butter and stir until it is mostly mixed in.
Add 1/2 the bone broth, whisking until the mixture is smooth. Add the remaining bone broth and winter squash and bring the sauce to a simmer.
Add the cabbage on top of the sauce, sprinkling in the remaining sea salt and put a lid over the pan. Allow the cabbage to wilt for 10 minutes. Take off the lid and stir the cabbage into the sauce.
Replace the lid and wilt the cabbage down for 5 more minutes.
Add your meat choice, folding it in, allowing it to poach with the lid on, for 5 additional minutes, or until it's cooked through.
Turn off the heat.
Stir in the coconut amino acids, lime juice and fish sauce.
Serve, garnishing each bowl with fresh cilantro and/or sliced green onion.