Recipe of the Month — Egg Roll in a Bowl

(Photo by Craig Chandler,  UNL Communications)
(Photo by Craig Chandler, UNL Communications)

By Alyssa Havlovic, MS, RDN, ACSM EP-C, Extension Educator in Lancaster Co.

Looking for a quick, budget-friendly weeknight dinner? Add this Egg Roll in a Bowl recipe to your meal plan. Serve with a side of brown rice for a more balanced meal.

(Makes 4 servings)

1 pound lean ground beef
6 cups shredded cabbage* or coleslaw mix
4 cloves garlic, gently rubbed under cold running water, minced
1 Tablespoon fresh ginger, gently rubbed under cold running water, minced or 1/4 teaspoon ground ginger
1 Tablespoon low-sodium soy sauce
1/4 cup green onion, gently rubbed under cold running water, chopped
1 Tablespoon sesame oil or vegetable oil

1. Wash hands with soap and water.
2. Heat a large skillet over medium heat. Add the ground beef and cook, stirring often to crumble, until cooked through and temperature reaches 160°F on a food thermometer. Drain fat.
3. Add the cabbage, garlic, ginger, and soy sauce to the skillet with the ground beef. Cook for 3-4 minutes or until cabbage has softened.
4. Remove from the heat and top with the green onions and drizzle with oil.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Notes: For a lower cost option, use vegetable oil instead of sesame oil. For a more balanced meal, serve with 1/2 cup brown rice.

*1 medium sized green cabbage weighs about 2 pounds and yields about 8 cups of shredded cabbage.

Nutrition Information per Serving (1/2 cup): Calories 140, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 21g, Fiber 3g, Total Sugars 9g, includes 7g, Added Sugars, Protein 1g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 8%

Source: Nutrition Education Program