Description
This keto egg roll in a bowl recipe offers a low-carb twist on a takeout favorite. It’s savory, simple, and so satisfying, featuring ground meat, veggies, and bold seasonings.
Ingredients
Scale
- 1 1/4 lb. spicy bulk pork sausage
- 1/4 c. water
- 3 c. green cabbage, shredded
- 1 medium carrot, shredded
- 1/2 t. garlic powder
- 2 T. toasted sesame oil
- 1/2 T. fresh ginger, finely minced
- 2 T. green onions, chopped
- 1 T. rice vinegar
- 2 T. coconut aminos or tamari
- Sea salt and black pepper, to taste
- 1 T. toasted sesame seeds (optional)
Instructions
- Heat a large high-sided skillet over medium-high heat. Add the spicy pork sausage and cook for about 5–6 minutes, breaking it into small pieces as it browns.
- Once the sausage is no longer pink, remove the skillet from heat and carefully drain the excess grease. Just a safety tip: Wipe off any excess fat that drips down the side of the pan before returning the skillet to the burner.
- Return the skillet to the heat and pour in the water. Use a spatula to scrape up any brown bits from the bottom of the pan—this adds great flavor.
- Reduce the heat to medium. Add the shredded cabbage, shredded carrot, garlic powder, sesame oil, minced ginger, and chopped green onions.
- Season with sea salt and black pepper to taste. Cook, stirring frequently, until the cabbage is wilted and the carrots are tender—about 4–5 minutes.
- Stir in the rice vinegar and coconut aminos (or tamari). Let everything cook for another 1–2 minutes, until heated through.
- Remove from heat and transfer to a serving platter or bowl. Sprinkle it with toasted sesame seeds, then serve.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
