Egg Roll In A Bowl
I had bought a head of cabbage a little while ago and it's been sitting, accusingly, in the veggie drawer in search of a purpose. I finally decided to combine it with a handful of other ingredients I already had in the refrigerator to make this very tasty, easy to throw together meal that is veggie heavy and full of comforting flavors.
I am a big fan of cabbage, and this is one of my favorite ways to use it. This recipe is super versatile and flexible - make it your own. Add a scrambled egg, add sesame oil, water chestnuts, sesame seeds on top, green onions, etc. Feel free to have fun with it - add some chili flakes if you want some heat!
Egg Roll In A Bowl inspired by The Girl Who Ate Everything
1 lb ground beef
1 medium / large onion (finely diced)
1 small head of cabbage, shredded
1 8-oz package baby portobello mushrooms, diced
3 large stalks celery, diced
2 large carrots, peeled and grated
1 TBS fresh grated ginger
1 TBS minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder (optional)
2 TBS rice wine vinegar
1/4 cup + 1 TBS soy sauce
- Cook the ground beef with the onion in a large pan over medium-high heat; until beef is cooked through and onion is tender.
- Add in all remaining ingredients, stirring gently to combine. Cook, stirring occasionally for about 15-20 more minutes, until veggies are tender. Adjust the heat as needed so that it doesn't get too hot and stick / burn.
- Taste test, adjust seasonings as needed and serve.