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If you are looking for a fast weeknight meal, this Easy Egg Roll in a Bowl is your ticket! This dish is so easy to put together and can feed a whole crowd. Plus the Easy Egg Roll in Bowl leftovers taste amazing! Enjoy!
I. Love. Cabbage. I can’t believe I’m saying it, but I really think it is one of my favorite veggies. I love the taste but I also love how versatile it is. You can use cabbage in a gazillion different ways.
When it comes to cooking, simple is better in my opinion. Especially now since I am a new mom and frankly cooking much if anything has taken a back burner. Ha! Pun intended.
In all honesty, the first few months after our baby boy graced us with his presence, very little cooking took place. I won’t even tell you how many Chipotle burrito bowls I ate during that time…
But now that he’s a little older and we’ve fallen into a [somewhat] decent routine, I’ve found time to get back in the kitchen to whip up some healthy meals. It feels good to be fixing real food again.
When it comes to cooking, I also never make a small batch. If I’m cooking right now, I’m doubling or tripling the recipe so I have leftovers for days. My meals may not be fancy and exciting right now, but hey, at least they’re decently healthy.
Easy Egg Roll in a Bowl Notes
I was recently reminded of how much I love my egg roll in a bowl recipe and I couldn’t believe I hadn’t shared it on the blog yet. This recipe is so easy and so delicious. Plus it makes excellent leftovers to eat for breakfast, lunch, or dinner.
You can use either green or red cabbage for this recipe. I like to mix it up and sometimes I’ll use both. Remember how important it is to eat the rainbow of vegetables? Speaking of, scroll on down to the bottom to snag a special offer for my Eat the Rainbow course!
Anywho, you can also use any ground meat that you like. I’ve used beef, chicken, and turkey. Turkey is my favorite as I think it has the best flavor.
If you don’t like your cabbage to get too soggy, you can either use larger shreds or do what I do sometimes, which is make the recipe but leave out the cabbage and cook it fresh each time you heat up a serving. It doesn’t add much time to your meal prep and personally I think it tastes better.
Are you a Cabbage Lover Too?
If you are, then I have some more recipes for you! Here are a few more to wet your whistle:
- Hearty Beef and Cabbage Soup :: Gluten-Free, Grain-Free, Dairy-Free
- Stuffed Cabbage (Cabbage Dolmas) :: Gluten-Free, Grain-Free, Dairy-Free
- Spicy Garlic Cabbage and Carrot Slaw with Probiotic Dressing :: Gluten-Free, Grain-Free, Dairy-Free
- Creamy Cilantro Lime Slaw :: Gluten-Free, Grain-Free, Dairy-Free
Ready to get cooking? Let’s go!
- FOR THE STIRFRY
- 1 pound ground meat of your choice (ground turkey is my fave)
- 4 cloves garlic, minced
- 1 1" knob of fresh ginger, minced or grated
- 1 medium sweet onion, thinly sliced
- 3-4 carrots, shredded (use heirloom carrots for fun color!)
- 1 small green cabbage, shredded (roughly 9-10 cups, it cooks down!)
- FOR THE SAUCE
- 1/4 cup gluten-free soy sauce (called Tamari, can also use coconut aminos)
- 1/2 cup bone broth (this lemongrass ginger broth is great in here)
- 2 tbsp toasted sesame oil (don't skip this! this is flavor!)
- 2 tbsp rice wine vinegar (can use ACV, but the flavor will be different)
- 1/4 tsp ground white pepper
- 1-2 tsp gluten-free sriracha (can also use a sprinkle of red pepper flakes -- omit if you're not a fan of spicy stuff)
- 3-4 green onions, chopped (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
- Start your ground meat in a large skillet.
- While it is cooking, prepare your garlic, ginger, onion, carrots, and cabbage.
- Mix all of the sauce ingredients together until combined and set aside.
- When the meat is close to being done, add the garlic and ginger and stir until fragrant.
- Add the onions and carrots and cook for 3-5 minutes. Then add the cabbage. Toss to combine. I prefer my veggies to be more al dente in texture. Cook longer if you prefer.
- Cover with a lid and let the cabbage cook until it just starts to get tender, then pour your sauce over everything. Stir to combine and cover with the lid. Turn off the heat and let sit for a few minutes.
- Toss again and serve! Garnish with chopped green onions, fresh parsley (or cilantro is good too), sesame seeds, or anything else that tickles your fancy.
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Lemongrass Ginger Pho Beef Bone Broth by Kettle and Fire, Pack of 3, Keto Diet, Paleo Friendly, Whole 30 Approved, Gluten Free, with Collagen, 10g of protein, 16.9 fl oz
McCormick Gourmet Organic Ground White Pepper, 1.75 oz (Pack of 3)
Marukan, Organic Rice Vinegar, 12 oz
Eden Foods, Tamari Wheat Free Organic, 20 Ounce
Kevala Organic Toasted Sesame Oil, 8 Ounce (Toasted Sesame oil, Organic, 8oz)
Blue Agave Sriracha Hot Sauce by Yellowbird | Plant-Based, Gluten Free, Non-GMO | Homegrown in Austin | 9.8 oz
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 297mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 27g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.