Yield: ~6 SERVINGS

prep time: ~15 MINUTES

cook time: ~20MINUTES

Just say NO (yup, I’m appropriating that phrase) to carby egg rolls, try this deconstructed egg roll instead. You won’t be sorry.

INGREDIENTS

• 1 pound ground sausage (you could also sub with ground turkey, ground beef, ground chicken, or plain ground sausage). I use spicy ground sausage.
• 1/2 white onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 tablespoon coconut aminos
• 2 (1.5 cup) bags of shredded cabbage, or a head of cabbage, shredded.
• 16 oz. mushrooms, sliced
• 2 beaten eggs (optional)
• 1 tablespoon sesame oil
• A few pinch’s of sea salt.
• Chopped green onion, for garnish.

DIRECTIONS:

1

Cook ground meat of your choice in a wok (or large skillet) over medium heat, adding the white onions, mushrooms, and salt about half way through. Cover for 5 minutes, stir, and cover for 5 more minutes, this will allow the onions and mushrooms to sweat. Before moving onto step 2, make sure meat is crumbled and cooked through. Do not drain.

2

Stir in garlic, ginger, and coconut aminos. Stir fry for a few minutes until well combined.

3 (optimal step, disregard if not using eggs)

Push mixture up the sides of wok, making a well in the middle, pour in eggs and scramble, combining with the meat/onion/mushroom mixture.

4

Add cabbage and stir for a few minutes until softened.

5

Remove from heat, drizzle on sesame oil, plate it up, and top with green onions.

NUTRITIONAL INFORMATION:

I always hesitate to add this information because it will vary depending on chosen ingredients. I suppose a rough idea is better than none.

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 264, Total Carbohydrates: 10.1g, Fiber: 3.2g, Net Carbohydrates: 6.9g, Total Fat: 12g, Protein: 28.3g