Egg Roll in a Bowl

Cabbage is an under loved vegetable!

Cabbage is great in stir fries. The secret is to make sure you don’t over cook it. You still want the cabbage to have a little crunch to it. Adding it after all of the other vegetables are put in the pan will ensure it doesn’t get too soft.

Red, Purple, Napa, Savoy Cabbage…

For this stir fry I use either a green head of cabbage, or a napa/savoy head of cabbage. A green cabbage is not as sweet as the napa and savoy varieties, but is the easiest to find in the grocery store, and offers the crispiest bite. Napa cabbage is softer and isn’t round, rather, it is oval shaped. The leaves are ruffly and tender. The savoy cabbage is round, and the leaves are ruffled as well, this cabbage is tender, but the leaves offer more of a bite than napa. If I use a purple cabbage in a stir fry it is usually a small ratio of purple to green cabbage 75% green/25% purple, because it is not as tender. Note that when cooked, this purple cabbage will turn to a more blue hue!

For the protein…

This recipe calls for ground beef. Feel free to use any other protein you like, or leave the protein out completely. This stir fry goes great with ground pork, shrimp, pulled or diced chicken, or even slices of flank steak!

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Egg Roll in a Bowl

Courses: Dinner Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins Servings: 2 Best Season: Suitable throughout the year

Description

This stir fry will satisfy your takeout craving! This recipe calls for bell pepper, green onions and carrots but it is great with practically any vegetable. Try water chestnuts, peas, bean sprouts, or fresh ginger.

You Need

Servings

For the Stir Fry Sauce

• 2 tablespoons Coconut Aminos
• 1 tablespoon Coconut Sugar
• 1 tablespoon Sesame Oil
• ¹⁄₂ tablespoon Sriracha

For the Stir Fry

• ¹⁄₂ pound Ground Beef
• ¹⁄₂ Onion (Sliced)
• 2 cloves Garlic
• ¹⁄₂ cup Grated Carrot
• 3 Green Onion (Sliced)
• ¹⁄₂ teaspoon Bell Pepper (Choose your color! Chopped)
• ¹⁄₂ Head of Cabbage (Sliced thin, core removed)
• 1 Egg (Per Serving)
• Kosher Salt
• Sesame Seeds

Method

For the Stir Fry Sauce

1. • Put all ingredients in a small bowl. 
   • Whisk to combine. 

Make the Stir Fry

1. • Brown ground beef. Season with a few dashes of sesame seed and 1 teaspoon kosher salt.
   • Remove ground beef. If there is fat behind, no need to add more fat. If there is not, add some duck fat or fat or your choice to cook veggies.
   • Add onion, garlic. Cook until slightly softened. 
   • Add carrot, bell pepper, white ends of green onion. Cook until softened. 
   • Add cabbage. Toss cabbage with vegetables.
   • Add ground beef back to pan with cabbage.
   • Add stir fry sauce, bring sauce to a simmer, and let cabbage wilt slightly (about 4 minutes). I like my cabbage with a crisp bite, not too soft!
   • Add kosher salt to taste. Garnish with fried egg and some green onion.

Cook the Egg

1. • Room temperature eggs work best. Alternatively, let egg sit in a cup of warm water for a few minutes if straight out of the cold box!
   • Heat cast iron or stainless steel pan on medium high. Add 2 teaspoons of fat (I used duck fat).
   • Crack egg into pan. It will aggressively cook, if heat is hot enough.
   • After about 1 minute, add 1 tablespoon of water and cover. This will cook the top of the egg and loosen it from the bottom of the pan. 
   • Cook covered for 1 minute.
   • Ta da!
   

Note

I love a fried egg with a soft center. If you prefer, scramble the egg for your stir fry. In the last step, so the egg doesn't overcook, move the vegetables to the side and crack 1-2 scrambled eggs right into the pan. Scramble, them combine with the vegetables.

Keywords: vegetable stir fry, veggie stir fry, healthy dinner, egg roll in a bowl