Instructions
In a large saute pan over medium heat drizzle 1 tablespoon olive oil and 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 other tablespoon of oil. Saute for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute 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.
Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.
Recipe Notes
Meal Prep and Storage
To Prep-Ahead: This is the perfect make-ahead dish, the flavor marries as it sits, so you can make it a couple of days in advance.
To Store: Egg roll in a bowl can be refrigerated for up to 3 to 5 days.
To Freeze: I would not recommend freezing this recipe. Excess water will accumulate after thawing and make the cabbage mushy.
To Reheat: Reheat leftovers in a bowl in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but the texture will be soggier.
Nutrition Facts
Egg Roll in a Bowl (Keto)
