Ingredients: |
Ingredients: 2 Tbsp olive oil, divided
1 lb ground turkey, beef or sausage
1 1/2 cup sweet onion finely diced
1 cup carrots shredded (see modifications)
1/2 tsp ginger minced
3 cloves garlic crushed
1/4 cup chicken broth
5 cups cabbage cut into 1/4" shreds (see modifications)
2 Tbsp coconut aminos or soy sauce
2 tsp apple cider vinegar
1/2 tsp salt to taste
1/4 tsp pepper to taste
1 tsp toasted sesame oil (optional)
green onions (optional)
toasted sesame seeds (optional)
cooked rice as a base if desired
Modifications:
1 bag of pre-shredded cole slaw mix instead of carrots and cabbage
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Directions: |
Directions:In a large saute pan over medium heat, drizzle 1 Tbsp olive oil and add ground turkey/beef/sausage. Cook for 5-6 minutes (takes me way longer than that), or until meat is cooked through.
Push meat to side of pan and add the other Tbsp of oil and onion. Saute for 3-4 minutes. Add shredded carrots, garlic and ginger and saute for 2 minutes. (I skip the carrots as a cheat b/c I use a bag of precut coleslaw mix that has a bit of carrot in it already; it's also keto/paleo-friendly without the carrot),
Stir the onion/carrots and meat together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage (or the bag of cole slaw mix), coconut aminos (or soy sauce), vinegar, salt and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Just before serving, add toasted sesame oil and top with green onions and toasted sesame seeds.
Serve over regular rice, cauliflower rice or eat in a bowl by itself. Super easy lunch meal! |
This recipe for Egg Roll in a Bowl is from