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  • Jennifer Hoglin

Egg Roll in a Bowl

This has become quite a trendy dish in the last few years, and for good reason. This particular version is quick to put on the table (only 30 minutes or so) and it is full of nutritious veggies! Take advantage of those goodies you still have left in the cold room or fridge from the last harvest, such as carrots, onions and cabbage and put them to good use. This one is on our regular rotation as the whole family loves it and we don't need to do any special shopping to put it together. Even my boys can pull this one off! Plus this recipe is Paleo, dairy free, gluten fee and keto if you need.



Ingredients


2 Tbsp olive oil, divided

1 1/2 lb ground turkey (you can easily substitute ground pork)

1 1/2 cup onion, finely diced

1 cup shredded carrot

1/2 tsp minced ginger

3 cloves garlic, crushed

1/4 cup chicken both

5 cups shredded cabbage

2 Tbsp soya sauce (use gluten free or coconut aminos as needed)

2 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

1 tsp toasted sesame oil

toasted sesame seeds to garnish

sliced green onions to garnish


Directions


Heat 1 Tbsp of the olive oil in your largest sauté pan on medium heat. Add ground turkey and cook until almost cooked through, breaking up as you go, about 5-6 minutes.


Remove turkey from pan and keep warm. Add remaining 1 Tbsp olive oil to the pan and keep on medium heat. Add onion and sauté 3-4 minutes until onion in translucent. Toss in the carrots, garlic and ginger. Sauté and stir 2 minutes more. Return turkey to pan.


Add chicken broth and stir to break up any brown bits on the bottom. Add soya sauce, apple cider vinegar, salt and pepper. Stir well. Add cabbage and stir to combine. It is going to look like it's not going to fit all that cabbage, but carefully give it a stir and it will cook down. If needed, you can added it in batches, stirring between batches, until it is all incorporated. Cover with lid, reduce heat to medium low and cook 12-15 more minutes or until cabbage is done to your liking. I like it with a bit of crunch to it, but cook until it is good for you.


Just before serving, drizzle with sesame oil, green onions and sesame seeds.


Serve with rice, cauliflower rice or enjoy by itself!


Serves: 4 to 6



This recipe is originally from Evolving Table (see her recipe here) with a few tweaks.

Yummy gardening everyone!

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