Description
Egg Roll in a Bowl is a quick and flavorful one-pan dish that combines ground meat, shredded cabbage, and vegetables, flavored with soy sauce, garlic, and ginger. This recipe offers all the delicious taste of an egg roll without the wrapper, making it a low-carb, gluten-free, and easy-to-make meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb ground meat (chicken, turkey, or beef)
- 1 medium head cabbage, shredded (about 5 cups)
- 1 cup carrots, shredded or matchstick-cut
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Seasoning and Sauces
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and black pepper, to taste
Instructions
- Heat the skillet: Place a large skillet over medium heat and let it warm up for a minute or two.
- Cook ground meat: Add the ground meat to the pan and cook it for 5-6 minutes, breaking it up with a spatula as it browns evenly and releases its juices.
- Sauté onions: Stir in the diced onion and continue cooking for 2-3 minutes until the onions become translucent and fragrant.
- Add carrots, garlic, and ginger: Mix in the shredded carrots, minced garlic, and grated ginger, cooking for an additional 2 minutes to soften and blend flavors.
- Incorporate cabbage: Add the shredded cabbage to the skillet and stir thoroughly to combine it with the meat and vegetables.
- Cook cabbage: Continue cooking for 5-6 minutes until the cabbage softens but remains slightly crisp and vibrant.
- Season dish: Pour in the soy sauce, rice vinegar, and sesame oil, stirring well to evenly distribute the flavors throughout the mixture.
- Adjust seasoning: Taste and season with salt and black pepper according to your preference.
- Finish and serve: Remove the skillet from the heat and serve the dish immediately while hot.
- Optional garnish: Sprinkle with chopped green onions, sesame seeds, or add a drizzle of extra sesame oil for more flavor and texture.
Notes
- For a gluten-free option, replace soy sauce with tamari or coconut aminos.
- Use lean ground meat to keep the dish lower in fat.
- This recipe can be customized with other veggies like bell peppers or mushrooms.
- For a Whole30-compliant meal, use coconut aminos instead of soy sauce.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.
- Adding crushed red pepper flakes can add a nice spicy kick if desired.
