Sausage Egg Roll in a Bowl
Servings 4 bowls
Calories 390kcal
Ingredients
- 1 pound sausage (ground, mild or spicy)
- 8 cups tricolored coleslaw mix
- 3 TBS soy sauce (low-sodium)
- 2 tsp ginger (ground)
- 1 tsp garlic powder
- Green onion (chopped, for topping)
Instructions
- Cook the sausage in a large cast iron skillet over medium heat, breaking it up as needed until brown and fully-cooked.
- Stir in the ginger and garlic powder and cook for another minute until fragrant and well combined.
- Add the coleslaw and mix it into the sausage evenly.
- Pour in the soy sauce and stir. Cook for 5 minutes, stirring occasionally until the cabbage softens.
- Serve with a sprinkle of chopped green onion on top and enjoy!
- Store the sausage egg roll in a bowl in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Notes
- Don’t overcook the cabbage, it softens quickly and is best with a little texture.
- Drain the excess grease from the sausage to avoid a heavy dish (if there is any).
- Add a drizzle of sesame oil at the end for extra flavor (optional).
- Using ground turkey? Add extra salt, pepper, and a pinch of red pepper flakes to add flavor.
- For best freezer results, freeze the sausage mixture and add fresh cabbage when reheating.
- Reheat in a skillet instead of the microwave for the best results.
Nutrition
Serving: 1 bowl | Calories: 390kcal | Carbohydrates: 10g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1179mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 222IU | Vitamin C: 52mg | Calcium: 71mg | Iron: 2mg