Egg Roll in a Bowl (cabbage)
Ingredients
- 1 lb. ground meat or vegan meat substitute
- 1 small sweet onion, diced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ cup less sodium soy sauce
- 1 tablespoon hoisin sauce (or add extra 1-2 tablespoons of hoisin to taste for a sweeter, richer sauce)
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground ginger or 1 ½ tablespoons grated fresh ginger
- 1 cabbage, sliced and shredded
- ½ cup grated carrots (omit if none on hand)
- Salt & Pepper to taste
- *Add in extra veggies you have on hand, or are in season (English peas, shredded zucchini, etc)
Instructions
- Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink, about 5-7 minutes. Drain off excess grease; return meat to skillet.
- Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, until the onion is tender, about 4-5 more minutes.
- Add soy sauce, hoisin sauce, garlic, ginger, cabbage, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until the cabbage wilts.
- Remove the skillet from the heat. Stir in the green onions and season with salt and pepper, to taste.