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Egg Roll in a CABBAGE Bowl (Gluten-free, no grains, no dairy, no soy)

By now, we've all made egg roll in a bowl... But have you made Egg Roll In A CABBAGE Bowl? Egg roll filling ingredients are piled into hollowed out cabbage 'bowls' and baked for just a few minutes. You get all of the flavor of traditional egg rolls without the rolling and frying. Plus, when served this way, you get to eat more! :)

Egg Roll in a CABBAGE Bowl (Gluten-free, no grains, no dairy, no soy)

This dish would work with many different types of ground meat (I used ground pork), shrimp, or tofu.

It's also easy to change up the fillings according to your tastes and what you have on hand. I added in some chopped radishes and red cabbage to add some more color and texture.

Egg Roll in a CABBAGE Bowl (Gluten-free, no grains, no dairy, no soy)

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Egg Roll in a CABBAGE Bowl (Gluten-free, no grains, dairy, or soy)


  • 1 head cabbage

  • 2 T olive oil

  • 1/4 cup carrot, chopped

  • 1/2 yellow onion, chopped

  • 3 green onions, chopped (reserve some of the green tops for garnish)

  • 2 cloves garlic, finely chopped

  • 1 T fresh ginger, finely chopped

  • 1/2 red chili, chopped

  • 1 lb ground pork (or ground meat of your choosing)

  • 2 T coconut aminos (if substituting tamari, reduce salt seasoning accordingly)

  • 2 tsp apple cider vinegar

  • salt and pepper to taste

  • 1 tsp sesame oil

  • small handful torn fresh cilantro (about 1/4 cup) plus more for garnish

  • Toasted sesame seeds for garnish (optional)


  • Cut the cabbage in half from top to bottom. (Leaving the core attached will keep the cabbage from falling apart while it boils).

  • To a large stock pot, add enough water to cover a cabbage half and bring to a boil. When the water starts to boil, salt it heavily, reduce heat to medium, and add in one of the cabbage halves. Cook for 6 minutes. Gently flip the cabbage over and cook for an additional 6 minutes.

  • Remove the cooked cabbage half to a plate and cook the second cabbage half.

  • When the cabbage is cool enough to handle, hollow out the middle of each half (leave enough of the cabbage bowl intact so it does not fall apart).

  • Chop up the cabbage you removed and set aside to be used in the filling.

  • In a large saute pan over medium heat, drizzle the olive oil, add the onion and carrot. Saute 3-4 minutes until they begin to soften.

  • Crumble in the ground pork and cook until no longer pink.

  • Add the garlic, ginger, red chili, green onions, chopped cabbage, coconut aminos, apple cider vinegar, salt and pepper, and sesame oil. Stir well, cover, reduce heat to medium-low and cook for 5-8 minutes to allow the flavors to combine. minutes or until the cabbage is to your preferred tenderness.

  • Preheat oven to 350 degrees F.

  • Place the cabbage bowls into an oven-safe dish. Fill each half with as much filling as they will hold and spread any remaining filling around the cabbage bowls.

  • Bake for 8 minutes.

  • Transfer to a serving dish or plates. Garnish with cilantro, green onion tops, and sesame seeds. Enjoy!

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Keywords: egg roll in a bowl, Chinese, Asian, salad, cabbage, pork

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