Egg Roll Hotdish

What is more midwestern than “hotdish?” Literally nothing. But that doesn’t mean we can’t put an Asian spin on it. (Also, does it need to go in the oven to be considered a hotdish??) Anyway, that’s what I call this one. AKA, “Unrolled Egg Rolls.”

This is so fast. Depending how you make it, it can be thrown together in about 15 minutes. Its also low carb, if that’s something you’re watching… And it’s yet another one that is great for meal prepping. It keeps and reheats perfectly.

I’m going to just take a second here to say how much I love cabbage! It basically tastes like whatever you cook it with and is so good for you! It reduces muscle aches, improves both brain and bone health, helps prevent certain types of cancer, is great for your skin, boosts immunity, supports digestion, and so much more. I am not a fan of lettuce’s so you will rarely see any of my recipes that have lettuce, but cabbage and spinach- those I can totally get behind! Anyway, if you grew up like me, I bet this is a leafy green you thought you didn’t like. Its probably time to give it another try and if you like egg rolls, you’ll like this.

Okay, I’ll get down to it-

Ingredients:

• Half a head of cabbage- shredded

• 2 cups shredded carrots

  • In a hurry- substitute cabbage and carrots with two bags of pre-shredded coleslaw mix.

• 2 lbs of ground turkey

• 2 tsp of grated fresh ginger- this is an estimate. I’ve mentioned before, I measure with the heart.

• 2-3 garlic cloves- minced

  • In a hurry- you can use ground ginger and garlic powder

• 1/3 - 1/2 cup soy sauce or coconut aminos- depending on your sodium preferences.

• Wonton wrapper salad toppings- I like the ginger garlic, but the original flavor is good too.

• Olive Oil

Instructions:

• Add Olive oil to a pan and heat. Add ginger and garlic. Sauté for a minute or two.

• Add half the soy sauce and ground turkey. Mix it all up so the turkey absorbs the soy sauce, ginger and garlic. Cook together about 5 minutes.

• Add carrots and cook for about 3 minutes.

• Add the shredded cabbage and pour remaining soy sauce on top. Allow cabbage to wilt a little bit. Then stir all ingredients together until cabbage is cooked, but not soggy. This should be roughly 3 to 5 minutes.

• Serve with Wonton wrappers crumbled on top!

It was about here I realized I maybe should have used a deeper pan…

I just stirred it slowly so nothing spilled out- it worked out okay!

I ended up with too much ginger and garlic prepped, so I added them to oil- let it sit for about 20 minutes, and brushed some flat bread with it. Perfect side!

Garlic, ginger flat bread!

Need ideas for the other half of the cabbage: