This takeoff dish has all the delicious flavor of a Chinese egg roll without any of the bad stuff. Simple, fresh, healthy family-friendly dinner in one-skillet that your entire crew will love!
2 cups cooked brown rice or quinoa
1 lb. organic grass-fed, grass-finished ground meat (you can substitute turkey if you desire)
1 cup shitake mushrooms, sliced
2 medium onions, minced
1 cup carrots, shredded
1 head shredded cabbage (about 8 cups)
4 garlic cloves, minced
½ cup chopped green onion for garnish
2 tbsp. olive, avocado or unrefined sesame oil
2 tsp. ginger powder
2 tsp. crushed red pepper flakes
½ cup organic beef or vegetable broth
4-5 tbsp. coconut aminos (to taste)
2-3 tbsp. organic tamari (optional and to taste)
1-2 tbsp. toasted sesame oil
sea salt and freshly ground pepper to taste
Heat 1 tbsp. oil in a large, deep skillet or Dutch oven (I like to use a cast iron skillet) over medium heat. Cook meat until browned.
Add another tbsp. of oil, add onions and cook for a few min. Add carrots, garlic, mushrooms and spices and sauté until softened, about another 4-5 min.
Add broth to pan and stir well.
Add cabbage, coconut aminos and tamari and cook until cabbage wilts.
Add toasted sesame oil and season with salt and pepper and adjust any flavorings as desired.
Serve over rice or quinoa, garnish with green onions and enjoy!