|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Gluten-Free
|
Servings |
|
4
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 lb ground pork sausage
|
|
6 cups coleslaw mix OR 1 head caggage, shredded
|
|
4 cloves garlic, minced
|
|
1 Tbsp ginger, minced
|
|
1 Tbsp soy sauce (use Tamari for a GF soy sauce)
|
|
1/4 cup chopped green onions
|
|
1 Tbsp sesame oil (use less if preferred)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Heat large skillet over medium heat. Add the sausage and cook, stirring often to cook thru. DO NOT DRAIN.
|
|
|
Add coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook until cabbage is softened a bit, approximately 5 minutes.
|
|
|
Remove from heat and top with green onions and drizzle with sesame oil. Do a quick stir to mix and serve immediately.
|
|
|
|
|
Serving
Suggestions |
|
This can also be made as a side dish and served with some teriyaki beef short back ribs.
|
|
Originally Submitted
2/4/2017
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Sausage Egg Roll Bowl recipe to your own private DesktopCookbook.
|