It’s all the goodness of an egg roll minus the egg roll wrapper. The husband has requested this to be placed into regular rotation.
- 1 lb. ground beef
- 1 lb. pork sausage
- 1 large onion, diced
- 1 head of cabbage, sliced into shreds
- 3 carrots, peeled
- 8 garlic cloves, minced
- 3 – 4 inch fresh ginger root, peeled & finely chopped
- 1 tsp. freshly ground black pepper
- 3 tbsp. sesame oil
- 2 tbsp. vegetable oil
- 1/3 cup soy sauce
Brown the ground beef and pork sausage with the onions in a large skillet. Do not drain.
While the meat and onions are cooking, cut cabbage in half and then cut into thin shreds (or use a grater if you don’t like long shreds); set aside. Peel the carrots and then cut the ends off the carrots. Using the peeler, shave the carrot into thin slices; set aside.
Combine the garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and whisk to combine; set aside.
Add the cabbage and carrots to the meat mixture and cook and stir over medium-high heat for 4 minutes. Stir in the soy sauce mixture until full incorporated. Reduce heat to medium, add lid to the skillet and cook, stirring occasionally for 5-10 minutes until the cabbage and carrots are tender.
Adapted from: http://www.southyourmouth.com