Cheap, Keto, Vegetarian, and delicious… and much less work!
I’m not going to lie—this dish needs to be rephotographed. It’s a good excuse to make and eat it again. What you see here is my spring version, swapping out cabbage for it’s cousin, kale.
The design pattern is Japanese mayo, because I was too lazy to make my own and “okonomiyaki sauce,” which I could make but it’s incredibly complex—sort of like making ketchup. You’re going to want the Heinz 57.
What do I do with all this cabbage?
When the cabbage harvest starts—soon—you might be buried. That’s a blessing since cabbage lasts forever in a cool place, root cellar, or fridge. Any beginner poser homesteader can have cabbage all winter through till spring.
But, there’s only so much cabbage I can eat, so I’ve learned to disguise it. This recipe does that like a food invisibility cloak.
This recipe has the flavor and feel of an eggroll but none of the pain-in-the-butt prep or messy frying. It’s a great one-pot meal for freezer cooking. Toss in any leftover veggies you have, and it’s a “recycled food” masterpiece, too!
Servings: 6-8
Time: 1 hour
Difficulty: moderate
INGREDIENTS
cabbage. Napa or green are wonderful, but whatever you grew is fine.
soy sauce
onion
ginger
garlic
meat (optional)
eggs
DIRECTIONS
Stir fry the cabbage and onion in a bit of peanut or canola oil.
Add garlic, ginger, and soy sauce toward the end.
Add scrambled eggs (pre-cooked in the style of stir-fried rice, or just scrambled and tossed in)
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.
VEGETARIAN: Yes. Don’t add the meat.
VEGAN: Yes. Don’t add the meat.
KETO: Yes. Completely
INSTANT POT: You can, using sauté, but this’ll be easier with a big frying pan.
COOK AHEAD: This will freeze well.
The post Use Up that Cabbage: Make a Mock “Egg Roll” appeared first on Poser Homestead.