This is very popular in the low carb, Paleo, and Whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added. In fact, it’s so beloved in the low carb community, many people refer to it as “crack slaw”. That alone should tell you how addicting this meal is!
*One extra thing I do, is to add sliced pieces of omelette about 5 minutes before serving just to warm through and mix into the dish. It’s made with 3 eggs and 2 tsp sesame oil and is a great way to add more protein.
Serves 4
1lb ground pork
1/2 large head of cabbage thinly sliced
1 onion medium, thinly sliced
2 tbsp sesame oil
¼ cup soy sauce, premium dark soy sauce or liquid aminos
4 cloves garlic minced
1 1/2 tsp ground ginger
2 tbsp chicken broth
Salt and pepper to taste
6 stalks of green onion
Brown the ground meat in a large pan or wok over medium heat.
Ensure the cabbage and onion is thinly sliced into long strands. (Use a spiralizer to cut the vegetables for quickest results.)
Add sesame oil and onion to the pan with the browned ground pork. Mix together and continue cooking over medium heat.
Mix the soy sauce, garlic, and ground ginger together in a small bowl. Once the onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients.
Add the chicken broth to the pan and mix.
Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.