Cabbage is one of the veggies I talk about never having much of until I started my first Whole30. I never previously had even half of the veggies I commonly eat now. I had never cooked with them either. This egg roll in a bowl is something I found out about early on in my Paleo adventures. Different variations of this have been making the rounds on the internet and after over a year of playing around with it or just throwing things together, this is my favorite way to make it.
I’m glad I did, too. It’s one of the fastest, easiest and cheapest meals to make. I usually have carrots and green onions in the fridge and meat of some sort in the freezer, so the only thing I typically need to pick up specifically for this meal is the cabbage. It’s one of the most inexpensive veggies which makes the meal really budget friendly.
I typically use either ground pork or ground beef but you can also use ground turkey if you have it or want to make it a little bit leaner. If you use ground turkey, I’d recommend adding an extra 1/2 tablespoon of minced garlic and minced ginger to add some extra flavor where the ground turkey lacks it.
You can double this recipe, as I often do, for meal prepping. If you double it, you’ll need to do it in two batches though. All of the cabbage won’t fit into one skillet with all of the other ingredients too. I don’t recommend freezing this recipe, however, because cabbage has a really high water content and it won’t come out very well.Print
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Asian Cabbage Stir Fry: Egg Roll in a Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2-3 1x
For the Sauce:
- 2 1/2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon honey (use date paste or omit if doing Whole30)
- 1/2 tablespoon red pepper flakes
- A pinch of salt and pepper
For the Stir Fry
- 1/2 pound ground beef or ground pork
- 1/2 tablespoon avocado oil or olive oil
- 1/2 head of cabbage, shredded
- 2–3 carrots, shredded
- 3 green onions, diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- Sesame seeds to garnish
- Mix all sauce ingredients in a small bowl and set aside
- Add oil to skillet over medium heat with ground beef, minced ginger and minced garlic
- Cook until browned and add in cabbage
- Allow cabbage to wilt slightly and then add the shredded carrots
- Continue to cook and stir until cabbage is mostly completely cooked and then add the sauce and onions
- Mix the sauce and green onions in well and remove from heat
- Garnish with sesame seeds and more green onion
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Reader Reviews & Comments
Egg Roll Stir Fry is one of my favorites. I used a meat substitute and lite soy sauce instead of the coconut amino. I also added mushrooms and a few more seasonings. The recipe is so yummy!
Thank you so much! I’m glad you love it!
So good! A family favorite for sure! My three year old always asks for 2nds with this one! 🙂
Love that!! Thank you so much for taking the time to let me know, Lindsay! I appreciate you 🙂 <3 - B
So yummy! Such an easy meal to get ready in a pinch! My toddler gobbled up 2 helpings! 🙂
So tasty and easy to make! We doubled the recipe except for the red pepper flakes and it still had some heat!
Loved it! It has endless possibilities, eat it on its own or my son put over stir fry noodles.
SO GOOD! This was the first egg roll in a bowl recipe I’ve ever made, and the dish was way tastier than I imagined. This. Is. Delicious! Definitely a new staple in our house. Thank you!!
So glad you liked it!! Thank you!!
I couldn’t figure out what to do with my leftover cabbage then I came across this recipe – it was great! I made my husband’s portion vegetarian and used pork for mine. We both really enjoyed it!
This is delicious!
Soo yummy! Used turkey mince ☺
Oh that sounds awesome! So glad you liked it!