Egg Roll in a Bowl

YUM, YUM, YUM! This meal has become one of my rest day (read: low carb day) go-to's! It has tons of flavor, yet is quick and easy! I make the prep for this even easier by buying the pre-cut packaged cabbage! This is an excellent option if you enjoy Asian cooking, but don't want the added calories and sodium that typically comes along with it. I've swapped soy sauce for coconut aminos to make this Whole30, Paleo, and Keto-approved! Enjoy!

INGREDIENTS:

1 pound ground pork
1 head cabbage thinly sliced (I suggest buying two bags of finely shredded cabbage typically called "cole slaw" in the produce section)
½ onion medium, thinly sliced
1 tablespoon olive oil
¼ cup coconut aminos (found at Trader Joe's)
1 clove minced garlic
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion

INSTRUCTIONS:

Brown ground pork in a large pan or wok over medium heat.
Cut onion into thin strands. If you didn't buy the pre-cut, packaged cabbage, you'll also want to cut your head of cabbage into thin strands.
Add olive oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix coconut aminos, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetables so that everything evenly distributes. Add chicken broth to the pan and mix. Continue cooking over medium heat for about three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.