Recently Zach and I decided that we wanted to do a low carb diet because we were noticing that we were enjoying it a little bit too much and because we’re both working out to loose a few pounds, we’re pushing one another to eat as healthy as we can too. I wanted something delicious and easy to make when I came across this recipe that I knew would not only be FUN but different for us to eat! The two of us love eating egg rolls but truth be told, who doesn’t just want to enjoy the filling part in every single bit?! ME please!
This Egg Roll In A Bowl is not only gluten free but also low carb as well. When I made it for my husband and kids, everyone devoured it within a few minutes and get this… even asked for seconds! It’s a win win for sure!
Here’s what you’ll need to make this dish!
2 Tbsp Olive Oil
1 lb ground turkey or beed ( I used our deer meat )
1 1/2 cup sweet onion finely diced ( my favorite chopper )
1 c carrots shredded
1/2 tsp ginger minced
3 cloves garlic crushed
1/3 c chicken broth
5 cups cabbage ( cut into 1/3 inch shreds )
2 Tbsp soy sauce
2 tsp apple cider vinegar
1/2 tsp salt to taste
1/4 t pepper to taste
1 tsp toasted sesame oil
1. In a large pan over medium heat drizzle 1 tablespoon olive oil and add ground beef. Cook for 5-6 minutes or until beef is almost cooked through
2. Push beef to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic and ginger and saute for 2 minutes. Stir the vegetables and turkey together
3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, 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
4. Serve over regular rice, cauliflower rice or eat it in a bowl by itself. Enjoy!