Feeding our families vegetables that they enjoy can oftentimes be a struggle. I’ve found that when vegetables are mixed into the main meal, they are appreciated and enjoyed more often.
One such vegetable is cabbage.
Cabbage falls into the category of cruciferous vegetables. These are vegetables that include broccoli, cauliflower, brussels sprouts, kale, and kohlrabi. Cruciferous vegetables are key to good health. They are known for their antioxidants, inflammation control, and their incredible ability to detoxify. All of these components help ward off illnesses like cancer, autoimmunity, and other degenerative diseases.
Egg Roll in a Bowl
Mixing cabbage into stews like this one or braised in a tomato sauce makes them swoon-worthy. Or, mixed with ground pastured pork, cooked down, and then left to simmer with garlic and ginger in a bit of sesame oil makes them unforgettable!
Egg roll in a bowl, it’s what we call it. It’s no surprise that this recipe has been made and remade in numerous variations.
It’s really good!
My kids including my 2-year-old niece devour their plates of heaping cabbage and I feel great knowing they’re being nourished from within. This recipe is simple to make and one your family will enjoy eating … vegetables and all.
Egg roll in a bowl is just plain good! It satisfies the pickiest of eaters and those seeking to serve their family a nourishing meal. It's a win-win!
- 1 tbsp extra-virgin olive oil
- 1 onion, diced
- 4 garlic cloves, pressed or minced
- 1 tsp fresh ginger, grated
- 1 lb ground pork
- 1 1/2 cups carrots, shredded (about 2 medium-sized carrots)
- 8 cups cabbage, quartered and sliced thinly (about 1 medium-sized cabbage
- 1 1/2 tsp salt
- 2 tablespoons sesame oil
- 1/2 tsp crushed red pepper
- 4 green onions, chopped
- In a large, heavy-bottomed, stainless steel pan, gently bring 1 tablespoon extra virgin olive oil to heat. Add the onion, garlic, and ginger and cook until the fragrance begins to release, 2-3 minutes.
- Add the ground pork and cook until browned.
- Once the pork has cooked through, add the carrots, cabbage, and salt, mix through. Cover the pan with a lid, turn the heat down to low and allow to steam for 10 minutes or until the cabbage has cooked down and released its moisture.
- Once the cabbage has cooked down, add the sesame oil, crushed red pepper (to your liking), and green onions. Cover once more and cook over low heat for an additional 5 minutes.
- Serve over steamed rice, whole grain einkorn, buckwheat, or quinoa.