Paleo Egg Roll Filling… Minus the Roll.
I made the not-so-bright decision to pull two pounds of ground pork out of the freezer.
Not one, but two.
Apparently I was over-zealous with how much I thought I could eat this week.
Or maybe how much I like homemade Italian sausage. Which is a lot.
But, seriously. I have my limits.
Perusing my fridge, I realized that I had a head of cabbage that had been hanging out in the back for…. longer than I care to admit. Cabbage doesn’t ever really go bad so I peeled off the leaves that had started rusting and voila! Inspiration was born. (I also had to steal two carrots from my roommate – but she got dinner out of the deal… and I still owe her two carrots.)
Below is the result of my said inspiration. It’s hearty, filling and 21 Day Sugar Detox-friendly.
You know that filling from egg rolls? Yea. It tastes like that. Minus the greasy fried egg roll bit. (Who likes soggy fried food anyway? mmm.. French fries in duck fat… okay. I do.) But let’s bring it back to egg rolls. I hated the roll and only ate them so I could have the filling and maybe the dipping sauce. But this recipe is so tasty that it doesn’t need the dipping sauce. So this is the best thing ever.
- 1 lb organic, pasture-raised ground pork
- ½ head cabbage, shredded
- 1 organic carrot, shredded
- ½ cup organic daikon radish, julienne cut
- ¼ cup organic green onion, diced
- 2 tsp fresh organic minced ginger
- 1 tsp Chinese Five Spice
- ½ tsp sea salt
- ½ tsp garlic powder
- 3 ½ tbsp coconut aminos
- ½ tsp (or more) dried red chili flakes
- Over medium heat, cook the pork until no longer pink along with the ginger, spices, salt and coconut aminos.
- Add the cabbage and carrots and cook for three minutes more, stirring often to make sure the cabbage cooks.
- Add the daikon radish and continue to cook until radish is slightly cooked and cabbage is cooked but still tender. (It shouldn’t be bright green – if it is, keep cooking.)
- Serve on a bed of lettuce or put it in a bowl and eat it. Or if you feel like being all fancy, fill Belgian endive cups with it. This would also taste good on cauliflower rice. Or just grab a fork and throw manners to the wind and eat out of your skillet.
What. Don’t judge me.