Egg Roll in a Bowl
Unwrap and unstuff an eggroll and stuff your face with this low carb and keto-friendly version of a Chinese food favorite.
About this Recipe
You may have hear of “crack slaw” before. It’s an all-time favorite dish of mine since I’ve been on this ketogenic lifestyle journey. It’s crazy popular in the low carb, paleo, and whole 30 communities for lots of reasons: it’s full of veggies, it’s quick and easy, and it kicks those Chinese food cravings without all the carb-age.
- 1¼ lb. spicy bulk pork sausage
- ¼ c. water
- 3 c. green cabbage, shredded
- 1 medium carrot, shredded
- ½ tsp. garlic powder
- 2 Tbsp. toasted sesame oil
- ½ Tbsp. fresh ginger, finely minced
- 2 Tbsp. green onions, chopped
- 1 Tbsp. rice vinegar
- 2 Tbsp. coconut aminos or tamari
- Sea salt and black pepper, to taste
1 T. toasted sesame seeds
- Substitute broth for an extra punch of flavor.
- Substitute black sesame seeds for an added health benefit.
- Skip the carrot for a lower carb count.
- Fat 73%
- Carbs 8%
- Protein 19%
Step by Step Instructions
Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy.