Ingredients
- 2 Tbsp. coconut oil or ghee divided
- 1 lb. ground turkey or beef
- 1 ½ cup sweet onion finely diced
- 1 cup carrots shredded
- ½ tsp ginger minced
- 3 cloves garlic crushed
- ¼ cup chicken broth
- 5 cups cabbage cut into ¼-inch shreds
- 2 Tbsp. coconut aminos Tamari or soy sauce, gluten-free*
- 2 tsp. apple cider vinegar or rice wine vinegar
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
- 1 tsp. toasted sesame oil
- Toasted sesame seeds optional
- Green onions optional
Directions
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In a large saute pan over medium heat drizzle 1 tablespoon oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
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Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
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Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
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Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
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Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
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Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over cauliflower rice or eat it in a bowl by itself. Enjoy!
Recipe from: https://www.evolvingtable.com/egg-roll-in-a-bowl-paleo-keto/
- Total time: 30 minutes
