All of the delicious flavors of an egg roll without the wrapper. A healthy, easy lunch in a bowl that’s loaded with flavor and takes minutes to make.
These months without my CSA are lonely. What do I do without my veggie-loving CSA director sending me home with boxes full of farm-fresh bounty? To be honest, I usually eat less veggies. (Shame on me.) But this year, I’m trying to keep it going by loading my fridge with the freshest veg I can find. It’s not local Jersey deliciousness, but it’ll have to do until that glorious day when Dreyer Farms reopens their doors (CSA signups for 2018 are open. If you’re in NJ, think about it!)… OK, maybe I’m being overly dramatic, but truth is, when you live in New Jersey, there are several months when good local veg is pretty much an impossibility. Just a fact.
Cabbage used to be for cole slaw – which is A-OK if you talk to 5 year old Nutmeg. She loves her some cole slaw, or “cold salad” as she calls it. But recently, I’ve found some pretty fabulous alternatives to creamy cole slaw. Asian slaw for example – something I threw together in minutes, yet continues to be the top performing post on this here blog. Or braised cabbage – perfect with kielbasa and pierogies. And now, I’d like to introduce you to the newest member of the cabbage-is-a-star family: egg roll in a bowl.
Let me break it down: it’s January. We’re all trying to eat healthier. But it’s cold, so a cold salad is not so tempting. Imagine a spicy, hot bowl that tastes just like the inside of an egg roll. Without the wrapper (without the grease). Yup. And yum.
I made a batch of this on Tuesday and it was enough for lunch for the rest of the week. That, friends, is a double bonus.
- 2 Tbsp. toasted sesame oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 tsp. fresh ginger, minced
- 1 lb. ground pork (or chicken or turkey)
- 1 Tbsp. sriracha, or more to taste
- 1 large carrot, julienned
- ½ head of cabbage, thinly sliced
- ¼ cup reduced sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 3 while scallions, thinly sliced, whites and greens separated
- Toasted sesame seeds, to serve
- Heat the oil in a wok or large frying pan over medium high heat. Add the onion and garlic and saute until softened, stirring so it doesn't brown.
- Add the ginger and cook for 30 seconds.
- Add the pork and cook until meat is cooked through, breaking the pork up with a spoon.
- Stir in the sriracha, then add the carrot, cabbage,white part of scallions, soy sauce and vinegar and stir to combine.
- Reduce heat to medium low and cook until cabbage is tender, about 10 minutes.
- Check seasoning and add more soy sauce if needed.
- To serve, divide the cabbage mixture among 4 bowls and sprinkle with reserve scallion greens and sesame seeds.