Egg Roll In A Bowl

Ingredients

1 Tbsp. olive oil divided

1 lb. ground turkey or beef, 93/7

1 ½ cups sweet onion finely diced

1 cup carrots shredded

½ tsp. ginger paste or minced ginger

3 cloves garlic crushed

¼ cup chicken broth low sodium

5 cups shredded cabbage cut into ¼-inch shreds

2 Tbsp. soy sauce Tamari or coconut aminos, gluten-free

2 tsp. rice wine vinegar or apple cider vinegar

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. toasted sesame oil

Toasted sesame seeds optional

Green onions optional

For more vegetables add cauliflower rice

Directions

In a large sauté pan over medium heat add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

Push turkey to the side of the pan and add onion and add tablespoon of oil. Sauté for 3-4 minutes.

Add shredded carrots, garlic, and ginger and sauté for 2 minutes. Stir the vegetables and turkey together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.