VEGGIE EGGROLL RECIPE

What do I do with all this cabbage? Make a poser homestead mock egg roll one-pot meal!

Every fall we’re buried in cabbage. That’s a blessing. Also a blessing: cabbage is one of the best root cellar foods out there. It will last until the first leaves of spring salad come in.

There is only so much cabbage I can eat. Unless… I recycle and disguise it. I juiced it once. I don’t recommend this. It’s like liquid gas–not the kind you put in the lawn tractor or log splitter either.   This recipe’s great because you can one-pot up a meal and even freeze it. It’ll recycle many veggie and meat leftovers into a great meal.

  • Servings: 6-8
  • Difficulty: moderate
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INGREDIENTS
  • cabbage. Napa or green are wonderful, but whatever you grew is fine.
  • soy sauce
  • onion
  • ginger
  • garlic
  • meat (optional)
  • eggs
DIRECTIONS
  1. Stir fry the cabbage and onion in a bit of peanut or canola oil.
  2. Add garlic, ginger, and soy sauce toward the end.
  3. Add scrambled eggs (pre-cooked in the style of stir-fried rice, or just scrambled and tossed in)
  4. Add any meats you want, too.

COST: $  It doesn’t get cheaper than cabbage. Especially since you’re probably buried in it.

GLUTEN FREE: Yes. Watch your soy sauce, though–some types have gluten.

VEGETARIAN: Yes. Skip the meat.

VEGAN: Yes.  Skip the meat.

KETO:  Yes.

INSTANT POT: You can, using sauté, but this’ll be easier with a big frying pan.

COOK AHEAD:  This can be frozen but is much better fresh.

 

Photo by Monika Grabkowska on Unsplash. Thanks, Monika. I’ve got to catch up on my photos. You’re giving me the hookup (Monika’s got some fantastic food photos. Check her out!)