30-Minute Egg Roll in a Bowl | Quick & Easy Low-Carb Dinner!

Prepare the vegetables: thinly cut the cabbage into 1/4 inch slices and then into smaller pieces until you have about 5 to 6 cups.

Finely dice the onion.

Rinse and peel the carrots, then shred 1 cup of carrots using a food processor with the grating attachment or a cheese grater.

In a large skillet over medium heat, drizzle 1 tablespoon of olive oil and add 1 pound of ground turkey.

Cook the turkey for 5 to 6 minutes, or until almost cooked through, using a potato masher to crumble it into smaller pieces.

Push the turkey to the side of the pan and add the diced onion. Saute for 3 to 4 minutes or until the onions become tender.

Add 1 cup of shredded carrots, 3 cloves of crushed garlic, and 1/2 teaspoon of minced ginger. Saute for 2 minutes and then stir the vegetables and turkey together.

Pour chicken broth into the pan and scrape the bottom to deglaze it.

Add 5 cups of shredded cabbage, 2 tablespoons of soy sauce or tamari or coconut liquid aminos, 2 teaspoons of rice vinegar or apple cider vinegar, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt to taste. Stir well and cover the skillet with a lid.

Reduce heat to medium-low and cook for 12 to 15 minutes, or until cabbage is at your desired tenderness.

Before serving, add 1 teaspoon of toasted sesame oil and stir to combine.

Serve over rice, cauliflower rice, or in a bowl by itself, topped with finely chopped green onions and a sprinkle of toasted sesame seeds.

Equipment Needed

Spice Level:

Dietary