This dinner is an anomaly in my house because even my super picky kid loves it and licks his plate, which is weird because cooked cabbage isn’t exactly his favorite. 🤷♀️ But wait until you taste it and you’ll lick your plate too!
It’s easy to come together and it is so dang good! If you’re not a fan of sausage then it’s fantastic with ground beef but will need extra of some of the ingredients as noted below. Also…. Try skipping the rice and use this mixture to fill won ton wrappers and fry them for homemade egg rolls! 🤯 Best thing ever!
Rice: Not all egg-roll-in-a-bowl recipes call for it to be served over rice, but we enjoy it over rice for a more filling meal. The trick is just to have enough liquid in the meat/cabbage filling mixture so that the flavor can get in there and soak into the rice. Our preference is to use Jasmine rice and I usually cook it in the instant pot. For jasmine rice in the instant pot: combine 1.25 parts water and 1 part rice and cook for 3 minutes with a natural pressure release. Feel free to use whatever type of rice you enjoy. I also feel like this would be good over roasted potatoes. Yum!
Sausage: I use “Regular” or “traditional” sausage. Make sure you aren’t using breakfast sausage or spicy Italian sausage. The flavor will not be the same. If you would like to, you can absolutely use ground beef instead of sausage. If you make this swap, remember that the ground beef is completely unseasoned so I would double the soy sauce, sesame oil, and even increase chicken broth by half.
Onion: I use a white or yellow fresh onion either diced or cut into small strips. Sautéed onion is so delicious, so I would definitely recommend against using a dehydrated onion here.
Cabbage: I generally just thinly chop half of a head of green cabbage for this recipe but you could use a bag of pre-shredded coleslaw mix instead.
Carrot: Carrots are so delicious, colorful, have great texture, and are nutritious. I love to add carrots to as many meals as I can. If you are using a bag of pre-shredded coleslaw mix, there will likely already be some shredded carrots in there so you don’t have to chop your own.
Ginger: I love finding ways to use fresh ginger in my meals because ginger has so many amazing health benefits! Not to mention, it also gives a crisp fresh flavor to each recipe! I generally recommend getting a big bulb of ginger, peeling it with the back of a spoon (it works! Try it!), and putting it into a baggie and into the freezer. Then anytime I need a little ginger it is really simple to just grate some and add it to your recipe, then put the remaining bulb of ginger back into the freezer. It keeps for quite a long time this way! If you’re in a pinch you can use those cubes of frozen ginger paste or even ground ginger. Skipping the ginger altogether is okay also.
Garlic: I feel like the only person left on earth that uses actual fresh garlic. Haha! I just think the flavor is so much more fresh and real! For this recipe, I mince fresh garlic. If that isn’t your thing and you don’t want your hands to smell like garlic, then feel free to use minced garlic from a jar or from a frozen paste. Use whatever is convenient and tasty to you.
Soy Sauce: the majority of the flavor in the recipe comes from the salty soy sauce. If you are concerned about soy or gluten, you can easily substitute for coconut aminos instead. Don’t forget to double the soy sauce for those of you who are using ground beef instead of sausage!
Sesame oil: It’s a deliciously rich flavor that goes a long way. Don’t skip it if you can help it.
Chicken broth: I like to use chicken bone broth, but chicken broth or beef broth will do just fine. Sometimes if the mixture is looking a little dry, I’ll add two cups instead of one. This also helps prevents the bowl from being dry and bland if serving over a bed of rice. The rice will soak up that flavor and liquid.
Green onions: optional for garnish on top.
Sesame seeds: optional for garnish on top.
Egg Roll in a Bowl
- 1 pound uncooked pork sausage or uncooked ground beef
- 1/2 onion sliced
- 1/2 head of cabbage sliced
- 1 cup of shredded carrots or 3 large carrots chopped
- 1 tablespoon minced fresh ginger
- 2-4 cloves garlic minced
- 2 tablespoons soy sauce double if using ground beef
- 1 teaspoon sesame oil double if using ground beef
- 1 cup chicken broth or beef broth
- chopped green onions for garnish optional
- sesame seeds for garnish optional
- In a large frying pan, over medium-high heat combine the raw meat, onions, cabbage and carrots. Cook while breaking up the meat and stirring until meat is cooked through and vegetables are soft, about 10 minutes.
- Add the ginger, garlic, soy sauce, sesame oil and chicken broth. Stir to combine over medium heat for a few minutes.
- Serve with a scoop of jasmine sticky rice, or if you want your mind blown, use this to fill won ton wrappers, wrap them up, then fry for homemade egg rolls. (So dang good!)