Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook for 5-6 minutes, or until almost cooked through.
- Push the turkey to one side of the pan. Add the onion and remaining tablespoon of oil; cook for 3-4 minutes, stirring occasionally. Incorporate shredded carrots, garlic, and ginger; cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well, then cover. Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness. Remove from heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over white rice, if using. Top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Nutrition
Notes
*Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
- Nutrition: Facts were calculated without any of the additional serving options.
- Storage: Store leftovers in the refrigerator for 3-4 days. I would not recommend freezing this recipe since excess water will accumulate after thawing, causing the cabbage to become mushy.
- Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
- Cabbage. Freshly shredded cabbage is best, but you can also use 2 bags of coleslaw mix or pre-shredded cabbage.
- Soy sauce: Regular soy sauce works great, but can be a tad bit too salty. I prefer to use Tamari when making this recipe so you get all of the flavor without the extra sodium. Plus, it’s naturally gluten-free, too! Use coconut liquid aminos if on a Whole30 diet.