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Food Allergy Friendly

Egg Roll in a Bowl

Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Food Allergy P.I.


  • 1 head of cabbage shredded
  • 1 T vegetable oil grapeseed oil or butter
  • 2 medium yellow onions chopped
  • 2 lbs ground meat meat of your choice: beef, turkey, chicken, or pork
  • 1 tsp salt or, to taste
  • 1 tsp black pepper or, to taste
  • 1 T sesame seed oil optional
  • 1 T minced garlic
  • 1 tsp crushed red pepper optional
  • 1 tsp garlic salt
  • 1/2 C broth beef, chicken, vegetable, or sub water
  • 1/4 C soy sauce optional
  • 1 C carrots shredded


  1. Place shredded cabbage in skillet on medium heat and cook down til wilted. Remove from skillet and set aside. Add 1 T vegetable oil or butter to skillet, and add chopped onions to cooking on medium heat until lightly browned. Add ground meat, salt and pepper to skillet and cook until lightly browned and cooked through. Add sesame oil, minced garlic, crushed red pepper, garlic salt, broth, and soy sauce. Stir well, and cook on medium for a few minutes. Add the cabbage back to the skillet, and add carrots. Stir and cook 3-5 more minutes until blended well and warmed through.