Seriously one of the yummiest dinners I’ve made in awhile and I’m crazy about the name! Egg roll in a bowl! How perfect! It makes anywhere from 4 servings to 2 servings, depending on your size, hunger and goals. I had about a 1/4th of the dish, which is closer to 265 cals, if you’re counting. 350 cals represents 1/3 of the recipe. It makes a huge amount of yumminess that my whole family was obsessed with. Kevin and I also talk about it in our last podcast if you want to tune in. Search “food chat ilana kevin” wherever you listen to podcasts. Recipe below and more visuals by swiping left.
16oz. shredded cabbage,
1 lb. ground beef, or turkey or pork
1 onion, chopped
1 T. sesame oil
1 T. rice vinegar
3 garlic cloves, or more (feel free to use jarred if easier)
2 tsp. minced ginger (feel free to use jarred if easier)
3 scallions, chopped & sesame seeds (optional) to garnish
2 tablespoons of spicy mayo, to drizzle over the top at the end
Start by heating up a large skillet or pot and spraying with nonstick cooking spray. Over low to medium heat, sauté the beef and onions and feel free to season additionally with salt and black pepper. While the meat cooks up, use your spatula every few minutes to break up the meat and move around the pan. In the meantime, combine the coconut aminos, rice vinegar, sesame oil, ginger and garlic in a bowl or jar and set aside. Once meat is about 2/3 cooked through, 5-7 minutes later, add cabbage to the meat mixture, stirring to combine. Cover the pot and cook on low heat for an additional 5-7 minutes, so the cabbage is nice and wilted. Prior to serving, drain excess liquid from the pot (only if you like- I prefer the excess liquid but most people don’t). Pour sesame oil mix over the top and stir to combine. Drizzle each dish with about 1/2 tablespoon of spicy mayo, scallions and sesame seeds, if using. Enjoy!! Let me know if you make it! It’s certainly going to be a new staple in our house.