|Egg Roll Bowl|
I love cabbage but my daughter wants nothing to do it. The words sauteed cabbage have literally evoked pre-dinner tantrums on more than one occasion. The words “roasted”, “fried”, or “braised” don’t fare any better if they precede the word “CABBAGE”.
Let’s just say she’s got a cabbage hang up.
I don’t understand it. I know that deep down she likes the offending cruciferous veggie because she likes egg rolls. For a while I’ve been thinking about doing a one skillet meal that tastes like an egg roll.
A few months back, I actually wrote a recipe and called it egg roll in a skillet but hadn’t had a chance to try it yet. Let’s just say the recipe had been languishing in my “ideas folder” with the dozens of other written recipes I haven’t had time to film yet.
Since I’m always trying to keep my carbs down, I was recently scrolling through some low carb Instagram pics when saw dish called “Egg Roll in a Bowl”. What a catchy name. Surely my daughter would eat anything with such a cute label.
And sure enough she did. She even asked me to add it to our regular dinner plans. And so I did. I'll be making this at least a few times a month.
Egg Roll Bowls
Prep time: 5 minutes
Cook Time: 10 minutes
- 1 lb ground pork
- 1 tbsp oil (either sesame or a flavorless oil)
- 1 medium onion, chopped
- 1 carrot sliced into long thin pieces
- 5 cups of shredded cabbage (or (1) 14 oz bag cole slaw mix)
- 2 chopped scallions, (chopped and separated white from green)
- 1 clove chopped garlic
- 2-3 tbsp liquid aminos (or gf soy sauce)
- 1 tbsp rice wine vinegar
- Sesame seeds and red pepper flakes for garnish
- In a large skillet over a medium heat brown the ground pork until it just starts to develop a bit of color.
- Add the chopped onion, chopped carrot and saute until the onions just start to brown slightly.
- Add the garlic, the white parts of the green onion and saute for another minute.
- Add the cabbage and the liquid aminos or gf soy sauce and saute for 2-3 minutes until the liquid evaporates and the cabbage wilts.
- Garnish with chopped scallions (the green parts), sesame seeds and red pepper flakes.