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These Easy Cabbage Roll Bowls created by Andrea (formerly Hurried Health Nut) are similar to other Egg Roll in a Bowl recipes you’ll find out there. This dish packs all the flavor of traditional egg rolls (without the wrapper), without the gluten, grains, eggs or nightshades – or the time commitment! If you want to make them more like a traditional Cabbage Roll, try adding cauliflower rice to your mix … that’s what I do!  Not only does it remind me of home, it ups my veggie intake!

These bowls are Core AIP, Modified AIP, Paleo and Whole30 compliant, so you can feel good about what you’re eating. It’s a tasty dish for breakfast, lunch or dinner and it’s delicious served warm or cold for days where you’re brown-bagging.

This dish stores well, so it’s great for left overs or used in meal prep containers and/or freezer storage too.

Enjoy!

Easy Cabbage Roll Bowls

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A super simple, flavorful dish that can be used for breakfast, lunch or dinner!

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Ingredients

• 1 Tbsp - avocado oil
• 1 - medium yellow onion, diced
• 5 - cloves garlic, minced
• 1 tsp - fresh ginger, minced or grated
• 1 lb - ground pork (pastured is preferred, for optimal nutrition)
• 1 cup - shredded carrots
• 2 cups - shredded cabbage (you can also use pre-shredded mix available in most grocery stores)
• 1/4 cup - coconut aminos
• 1 tsp - fish sauce
• 1 tsp - apple cider vinegar
• 2 - green onions, thinly sliced (for garnish)
• Lime wedges (for garnish)

Instructions

1. Heat a large skillet over med-high heat.
2. Add avocado oil and swirl around until shimmering.
3. Add diced onion and sauté until softened. Then add minced garlic and ginger, sautéing for another minute or two, until fragrant.
4. Add ground pork, breaking up into bits, and brown until almost cooked through. (Energy Saving Tip: use a metal whisk or potato masher to break up ground meat)
5. Add carrots and cabbage, and stir to incorporate.
6. Add coconut aminos, fish sauce and apple cider vinegar, stirring to combine.
7. Continue to stir occasionally, until cabbage is slightly wilted (but still a little crisp) and pork is cooked through.
8. Garnish with sliced green onions, a squeeze of fresh lime juice and serve.

Notes

TIP: Up your nutrient game by adding even more veggies in! I like to add finely sliced baby bok choy, serve over a bed of cauliflower rice or add your cauliflower rice right in to make it more like a traditional cabbage roll which usually contains rice.

STORAGE: Store leftovers in an airtight container in the fridge for 3-5 days or use quality, glass meal prep containers and store in the freezer for future use.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.