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Egg roll in a bowl

Egg roll in a bowl

By Heather Lang


1 1/2 lbs pork ground sausage

2 medium onions (finely chopped/minced)

1 1/2 Tbsp sesame oil

1 1/2 tsp ginger powder

1/2 tsp black pepper

4 cloves minced garlic

1/2 tsp salt

1/16 tsp sugar

1/2 Tbsp red pepper ( if your family doesn’t like heat I just omit this and add siracha just to mine when I dish up)

2 Tbsp white wine (I will use any wine I have on hand)

1/3 cup beef broth

9 cups shredded cabbage

1 1/2 cups shredded carrot

4 tsp soy sauce

Green onion for garnish (optional)


Place meat in large pan and cook until browned.On medium high heat, add the onions and sesame oil. Cook until lightly browned. Reduce heat to medium.

Add spices, sweetener, red pepper, wine, and broth to the pan and stir well. Add the cabbage and stir to coat. Cook, stirring frequently until the cabbage slightly wilts. Add carrots and cook for 2-3 minutes until soft.

Add soy sauce to taste and adjust flavorings as desired. Serve plain or over rice or cauliflower rice.