I was searching for ways to make my meal prep more interesting when I came across this concept of an eggroll, unwrapped. This recipe switches the pork to ground turkey and removes the oil soaked wrapper. All while leaving the taste and flavor of one of my favorite Chinese foods. When we break it down, this dish has a healthy amount of protein, vegetables and fat. Since its relatively low calorie, you can portion a larger volume so you never feel full. This recipe makes a lot of food. Leftovers can be easily frozen for another day.
Cabbage is largely forgotten vegetable on the typical american diet. Likely because it doesn’t have a lot of flavor on its own. However much like tofu its takes on the flavor of what its cooked with. Most people don’t know that its loaded with vitamin K and C, is known to improve digestion and keeps you full for longer. Cabbage is typically inexpensive and low calorie (usually less than 100 calories per head! )
Eggroll in a Bowl
Ingredients
- 1 TBSP olive oil
- 1 lb Turkey
- 1 ½ cup sweet onion diced
- 1 cup shredded carrot
- ½ tsp minced ginger
- 3 cloves minced garlic
- ¼ cup chicken broth
- 1 head of cabbage
- 2 TBSP soy sauce
- 2 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp sesame oil
- Scallions to season
Instructions
- In a large pan over medium heat, add in olive oil and turkey, cook turkey until almost cooked through (about 6 mins)
- Push turkey aside in the pan and add in onion. Saute for 7 mins then add in Carrots, garlic, ginger. Saute for 2 more mins then stir the turkey and vegetables together all into one.
- Pour in chicken broth and mix thoroughly. Add in cabbage, soy sauce, apple cider vinegar, salt and pepper. Stir well. Let it cook for an additional 15 mins.
- Add in sesame oil, mix well and top with chopped scallions.
