Description
A flavorful and healthy Egg Roll in a Bowl recipe that captures the taste of traditional egg rolls without the wrapper. Ground turkey, cabbage, and aromatic vegetables are cooked together with a savory soy-based sauce, making for an easy, low-carb, and gluten-free meal perfect for weeknights.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger
- 1/4 cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional)
- Cooked white rice
- Green onions, green parts only, thinly sliced
- Toasted sesame seeds
- Sriracha Mayo (optional)
Instructions
- Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost fully cooked, about 5 to 6 minutes, breaking it apart as it cooks.
- Sauté the aromatics: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced sweet onion and cook for 3 to 4 minutes, stirring occasionally until softened. Then add shredded carrots, minced garlic, and minced fresh ginger. Cook for an additional 2 minutes, stirring frequently to blend the flavors.
- Add broth and deglaze: Pour in the chicken broth and use a spatula to scrape any browned bits from the bottom of the pan. This step adds great flavor to the dish.
- Cook the cabbage and seasonings: Add the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper to the skillet. Stir well to combine. Cover the skillet and reduce heat to medium-low. Cook for 12 to 15 minutes, or until the cabbage reaches your preferred tenderness.
- Finish with sesame oil: Remove the skillet from heat and stir in the toasted sesame oil for an added nutty aroma and flavor.
- Serve: Serve the egg roll mixture in a bowl, optionally over cooked white rice. Top with thinly sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired for added spice and creaminess.
Notes
- Storage: Store leftovers in the refrigerator for 3 to 4 days. Freezing is not recommended as the cabbage will release excess water and become mushy upon thawing.
- Reheating: Warm leftovers in a skillet over medium-low heat to retain texture and flavor. Microwave reheating is possible but may cause sogginess.
- Cabbage: Freshly shredded cabbage gives the best texture and flavor. Alternatively, 2 bags of coleslaw mix or pre-shredded cabbage can be used.
- Soy Sauce: Regular soy sauce works well but can be salty; Tamari is a great gluten-free alternative. Coconut liquid aminos can be used for Whole30 compliance.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
