Egg Roll in a Bowl
This is something I always used to make with leftover cabbage, not knowing that is was an actual thing. You mights see other recipes out there for something like this but I think what I’ve noticed that is different is that I use sausage over ground meat and I also like to season my sausage with a few spices. I do think this makes a difference since all you really add for the “sauce” is sesame oil, soy sauce and rice vinegar.
If this is something you have or usually make, try out this recipe and let me know if it differs from any of the others you’ve made.
Anyways for anyone that hasn’t had this, it’s super easy to make and a great dish to make with that leftover cabbage from one of your other dishes (because in very few dishes do you actually end up using a whole head of cabbage).
Serves 4
Ingredients
Sausage
1 lb ground sausage
1/2 inch fresh ginger, minced
1/2 t coriander
Sauce
1/2 inch ginger, minced
1 clove garlic, minced
1 t sesame oil
1 T soy sauce
1 T rice vinegar
Other
6 1/2 cups green cabbage, thinly sliced
1 1/2 cups red cabbage, thinly sliced
3/4 c bean sprouts
1/3 c green onion, thinly sliced
3/4 c carrots, shredded or thinly sliced
Directions
In a large skillet on medium heat, cook the sausage ingredients together for about 8 minutes or until fully cooked. Mean while mix the sauce ingredients together in a small bowl.
Add all the other ingredients to the pan and cook for about 10-12 minutes or until the cabbage begins to soften and wilt a little bit. Add the sauce and toss to coat everything. Serve topped with extra green onion and/or sesame seeds.
Notes
Gluten-free: This recipe is gluten-free if you use gluten-free soy sauce.
Dairy-free: This recipe is dairy-free as is.
Sausage: I used mild ground sausage. You can probably use what ever kind you like, just make sure to add the spices to add asian flavors to the meat.
Fresh Ginger: You can substitute the fresh ginger for ground ginger, but I recommend using fresh for the best flavor.