Egg Roll in a Bowl
Well intentions were good during CoVID and as always, execution didn't quite happen,
You may have found yourself in a food rut during this time, well I've got a delicious, healthy, filling recipe for you!
Egg Roll in a Bowl
This recipe is Whole 30 approved but can be modified if you'd like to your own specifications!
Let's dive in!
What you'll need:
1/2 Head of Cabbage (I prefer a fresh head of cabbage, but you can get shredded cabbage as well at least 14 oz)
Ground Pork (Or turkey or beef - they are all great with this recipe)
2 cloves of garlic (I love garlic so I boost that to three or four at times)
1/4 cup Coconut Aminos (Add to taste, this is your soy sauce replacement)
1 tsp ginger (shredded or ground)
1/2 white onion (sliced or diced - your preference, sliced goes well with the length of cabbage)
1 tbsp chopped green onion
Optional:
3 tsp apple cider vinegar
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In a large skillet (or wok, which I prefer), heat olive oil to brown your ground pork (or choice of meat). From here you have the option to either drain the meat and let it sit OR simply treat this recipe as a one skillet meal and add as your go.
In this case, leave the meat, add your garlic and and onion, sautee until aromatic. Add the cabbage, coconut aminos, (option Apple cider vinegar), the ginger, and cover to cook. Steam until desired tenderness, depending on size of pan and amount of ingredients used (I tend to boost my cabbage input) you can add a little water if you need more liquid help steam the cabbage down. This usually takes anywhere from 5-15 minutes. Add additional coconut aminos (or soy sauce if not going Whole30 route) for taste.
I often times add a bit of hot sauce, siracha sauce, or wasabi paste to give it a bit of a bite to stir in at the end.
Sprinkle green onions on top, salt, pepper and serve!
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Super easy, great for meal prep, filling, and delicious.