I can’t tell you how many times we both missed the whole process of going out for Chinese takeout. You laugh, but I’m serious. It used to be a fun little game we played … placing our order and then then betting on how many fortune cookies the restaurant would add to our bag. If you’re wondering, it was always more then 2 … which we always assumed they figured at least 4 to 6 people would be dining with us. Sad but true.
Sooo … you can imagine how happy I was to find this super simple main course dish to make on the fly. It literally only takes about 10 minutes from start to finish and you can heat up the leftovers for lunch the next day.
Egg Roll in a Bowl
1 pound of ground sausage
1 head of cabbage, thinly sliced
1 cup thinly sliced carrots
1 small onion sliced
2 TBLS minced garlic
2 tsps ground ginger (or more to taste)
1/3 cup chicken stock
2 TBLS soy sauce or liquid aminos
1 TBLS sesame oil
Sliced scallion to garnish
Black pepper to taste
In a large pot, saute the ground sausage with the garlic until cooked through. Sprinkle with ½ the ground ginger. Add the sliced onion & carrots stir through. Toss the sliced cabbage on top and cover.
Combine the chicken stock, sesame oil, soy sauce, & the rest of the ginger in a cup and stir well. Pour the mixture into the pot over the cabbage. Use tongs to stir through and cover. Let the steam from adding the liquid cook the veggie to your desired texture. I like ours to still have a bit of a crunch.
Sprinkle with the sliced scallions and enjoy!