Low Carb Egg Roll in a Bowl is the real thing!
The idea for Low Carb Egg Roll in a Bowl came from someone in my low carb, high fat group on Facebook. She did not post a recipe exactly but how she did it. I loved the concept and went with it. My recipe is similar to sausage egg roll in a bowl here so in case she got it from there, I will link to it. As usual, I cut corners when possible. Why not make things easier? Using a cole slaw mix is going to make the whole process much quicker. And who wants to shred cabbage, anyway? I used the plain shredded cabbage to keep the carbs down because the mixes had carrots in them. Usually I would use precooked sausage but for this recipe we want the grease from the cooked meat to flavor the rest of the dish.
Being low carb, gluten free and dairy free is a bonus!
To print the recipe for Low Carb Egg Roll in a Bowl, click HERE.
1 pound ground sausage
1 pound bag angel hair coleslaw or coleslaw mix
2 tsp minced garlic
1 tsp ground ginger
1 Tbsp soy sauce
¼ cup chopped green onion (for garnish)
Cook the sausage, chopping and crumbling as it cooks, until it is thoroughly cooked.
Add the cabbage, garlic, ginger and soy sauce and cook until cabbage is softened but not mushy.
Remove from heat and top with green onions.
Yield: 4 servings
Cast Iron Skillets
Set of 5
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