Egg Roll in a Bowl

Recipe adapted from whole new mom

• 9 cups shredded cabbage
• 1½ c shredded carrot
• 2 med onions, finely chopped / minced 
• 1½ T sesame, or olive oil or coconut oil 
• 1½ t ginger (powdered)
• ½ t black pepper (optional) 
• 1 tsp garlic granules (or 4 cloves garlic) 
• 1½ t salt 
• 4tsp  coconut aminos or to taste (optional)
• 1½ lb ground beef (or ground or  chopped chicken).  (HW:1 lb is normally standard package  size and seems to be plenty) 

Heartweed-I have used the pre-cut bagged cabbage that includes green and purple cabbage ,and carrots. 

Instructions

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1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add coconut aminos to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.