Egg Roll In A Bowl

In our house we LOVE cabbage. If it was available in the Local Pumpkin store every week, I would order it every week. When we do get cabbage it’s hard to choose which of our favorite recipes we want to make.

We usually make my second-born’s favorite because he asks for it most days and every once in a while I like to be able to say, “yes, you can have egg roll in a bowl”.

Seriously. Everyday at lunch I ask, “what would you like for lunch? I can make eggs or leftover tacos…” Pretty much regardless of what I offer him he says, “uhm… egg roll in a bowl.” Most days I am forced to deliver the bad news, “I don’t have egg roll in a bowl.” To which he always insists, “Yes you do.” Then eventually I serve him whatever big brother wants to eat and he forgets about egg roll in a bowl until the next day. Oh, the life of a 2-year-old!

 

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It may be his favorite meal but we all love egg roll in a bowl. I serve it over cauliflower rice, or “caulirice”, though my second-born likes when I mix real rice in his caulirice and my firstborn usually prefers the meal without any kind of rice.

My husband recently pointed out that I always serve it on a plate, instead of in a bowl but I don’t like to get technical with these things.

This dish is delicious and as I said, satisfies the whole family. If I’m feeling spunky I may serve a salad along side this to get some rawness/ enzymes in our meal but usually I let it be what it is:  a quick, easy, meal full of protein and vegetables.

Scroll past the recipe for my favorite tool tip and why I always use fresh garlic and ginger.

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Egg Roll In A Bowl

Ingredients:

2 tsp. sesame oil (or avocado or coconut oil)
1 lb. grass-fed ground beef
6 c. shredded cabbage (I tend to add extra)
1 c. shredded carrots (I also tend to add extra here)
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp. minced fresh ginger
6 Tbsp. coconut aminos (if you don’t avoid soy, feel free to use soy sauce, only about 1/4c. and add less salt)
Sea salt and freshly ground black pepper, to taste
3 green onions, to garnish

Instructions:

1.       In a large skillet over medium heat, break up and brown the beef with the onion (not green onions yet) until it is fully cooked.
2.       Add garlic and ginger to the pan and saute until fragrant, about 30 seconds.
3.       Add in aminos, cabbage, and carrots stir and saute until cabbage begins to slightly wilt.
4.       Turn off the heat, add in green onions, and season with salt and pepper. Stir to combine. Serve as is or over rice/ caulirice. Enjoy!

 

I believe egg roll in a bowl is originally a Trim Healthy Mama recipe and many versions are circulating on the internet. The recipe I use is from a website called bigtastetrimwaist.com but I can longer find a link to give it proper credit.

Tool tip: When I am looking at a recipe and I see garlic or ginger followed by words like “minced”, “chopped”, even “cut into matchsticks” or “sliced”, I read that as “pull out your microplane grater/zester and go to town”.

I have two microplane graters and I use them everyday. This is also the tool I use to zest citrus. I have thrown away those fancy garlic presses because it’s a one-purpose tool and I’m all about multi-purpose. They are also difficult to clean and surprisingly involved.

The only time I don’t grate is when it says “smashed garlic” because why complicate an easy thing?

My first Local Pumpkin summer I had a love affair with fresh garlic. Ever since then, it's a staple in my house so even when a recipe says granulated garlic, I use fresh if the recipe allows. The general rule is 1 tsp. granulated garlic = 1 clove fresh garlic. I always keep a few heads of garlic in my spice cabinet. I just brake off the cloves I need, peel, and grate.

I also love fresh ginger so I buy it in bulk and stick it in the freezer unpeeled, snapped into more manageable hunks – probably wash and dry it first, lots of touching happens to ginger in the store. Then when needed I pull out a hunk and grate it into my dish, peel and all.

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