Description
A quick and flavorful Egg Roll in a Bowl recipe that captures the essence of classic egg rolls without the wrapping. Ground turkey, shredded cabbage, carrots, and aromatic garlic and ginger come together in a savory soy-based sauce for a low-carb, healthy dinner option.
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, stirring occasionally, until it is almost fully cooked through, about 5-6 minutes.
- Sauté Vegetables: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally until softened. Then add shredded carrots, minced garlic, and minced ginger, cooking for an additional 2 minutes while stirring frequently to release their flavors.
- Deglaze and Add Broth: Pour in the chicken broth and scrape the bottom of the pan to release any browned bits, enhancing the overall flavor of the dish.
- Add Cabbage and Season: Add the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper to the skillet. Stir well to combine all ingredients evenly.
- Simmer Covered: Cover the skillet, reduce the heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until the cabbage softens to your desired tenderness.
- Finish with Sesame Oil: Remove from heat and stir in the toasted sesame oil to impart a rich, nutty aroma and flavor.
- Serve: Serve the egg roll mixture over cooked white rice if desired, garnished with sliced green onions, toasted sesame seeds, and optionally drizzled with sriracha mayo for added kick.
Notes
- Storage: Store leftovers in the refrigerator for 3-4 days. Freezing is not recommended as excess water will accumulate, making the cabbage mushy upon thawing.
- Reheating: Reheat leftovers in a skillet over medium-low heat for the best texture. Using a microwave is possible but may result in sogginess.
- Cabbage: Freshly shredded cabbage is preferred, but two bags of coleslaw mix or pre-shredded cabbage can be used as substitutes.
- Soy Sauce: Use regular soy sauce or Tamari. Tamari is preferred for a gluten-free option and less saltiness. Coconut liquid aminos are a good substitute for Whole30 diets.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
