A couple weeks ago, my husband came home and proudly handed me “a head of lettuce.” I don’t know what we were planning on eating that night that needed lettuce, but luckily we had a head of red lettuce in the fridge because that shiny head of lettuce he handed me was definitely cabbage.
I’m not a big fan of iceberg lettuce. Basically the only nutritional value it has are folic acid and vitamin A. 2 cups of green leaf lettuce has your entire recommended daily value of vitamin A, whereas cabbage only has about 6% of the RDV of vitamin A. Cabbage has over three times the dietary fiber as iceberg lettuce. It also has B6, which iceberg lettuce does not have. Cabbage has 60% of the daily value of vitamin C whereas iceberg lettuce has 4%. Both are a good source of vitamin K.
Unfortunately, my husband hates cabbage. A lot. So despite the nutritional value of cabbage, it seemed doomed to die a slow slimy death in my fridge. I kept looking at it and asking what I could possibly make with it that my family would actually eat.
About a week later, a friend of a friend posted a recipe on FB for eggroll in a bowl. I got all excited and asked my husband if he liked egg rolls because I swore I could remember him eating egg rolls at that little Chinese place in Canton that he loves and since the main ingredient for this dish was cabbage I thought I’d finally found what I could do with that sad, doomed head of cabbage in my fridge. Then he replied that no he did not like egg rolls. Ugh.
But I decided I liked the recipe so I was going to try it anyways. So that night I made eggroll in a bowl for the kids and beef curry for my hubby. When he got home, the eggroll in a bowl was ready but the curry was not so he tried the eggroll in a bowl and he liked it. The kids all liked it, too, (yes, even Izzy) so I will definitely be adding this to our meal rotation. So yay for incorporating cabbage in our diet in a meal that everyone likes!
I wish I could remember who posted the recipe. Or even who our mutual friend is. But I can’t. Also, I didn’t really follow it 100% because I’m a recipe rebel. So I’m just going to share the recipe I used.
Eggroll In A Bowl
Ingredients:
- 1 head of cabbage, chopped in thin strips (not unlike the cabbage strips in egg rolls)
- 2 carrots, peeled and shredded
- 1 lb or less of ground beef or ground turkey or curry beef (I used 1/3 lb curry beef left over from making curry)
- 4 tsp sesame oil
- 1/2 tsp dried ginger
- 1/4 cup chicken broth
- 3 tbsp braggs liquid aminos
- 1/2 tsp sriracha
- 1/2 tsp Apple Cider Vinegar or rice vinegar (because apparently these are interchangeable)
- 2 tsp minced garlic
- 2-3 green onions (chives), sliced in long thin strips
- Bean sprouts (optional)
- Salt and pepper to taste
- 2 cups rice
- 2 1/4 cups water (to cook rice)
Directions:
- Brown meat in skillet, season with salt and pepper as you cook.
- Combine liquid aminos, sriracha, ginger and vinegar in a bowl.
- Drain meat and remove from heat.
- Add oil to pan and sauté cabbage and carrots.
- Add green onion and bean sprouts and sauté for a few minutes.
- Add garlic and sauté for a minute then add the broth.
- Cook until cabbage is as soft as you like (I cooked for 15 minutes because my husband has issues digesting veggies that aren’t fully cooked).
- Add sauce and meat.
- Cover and continue to cook or turn to low to keep warm, stirring occasionally.
- Put rice and water in rice cooker and cook according to rice cooker directions.
- Serve over the rice.
- Enjoy and repeat. 🙂
Made from Scratch 