Eggroll in a Bowl
EGGROLL IN A BOWL
FOOD AS MEDICINE
The anti-inflammatory effects of cabbage come from it being rich in Vitamin C and also containing polyphenols. These compounds help by deactivating oxidized molecules in the body, which are known to cause damage and inflammation to cells. The fiber in cabbage helps sequester excess cholesterol in the bowel and lower LDL levels. Glucosinolates, the sulfur-containing compound in cabbage, inhibits cancer development and helps protect against carcinogens in the body by aiding in phase 2 detoxification. Cabbage is also a very good source of Vitamin K, which is necessary for blood clotting and bone health and B vitamins, which aid in energy production. Cabbage also contains high amounts of manganese, which promotes blood sugar balance and bone health as well as cardioprotective potassium.
2 Tbsp coconut oil
1 onion, diced
4 green onions, whites and greens chopped separately
4 cloves garlic, minced
1 Tbsp ginger, minced
1 pound pasture raised ground pork
1 head green cabbage (about 4-6 cups), finely shredded
2-3 carrots, shredded (about 1 cup)
1/4 cup coconut aminos
1/4 cup bone broth
1 Tbsp toasted sesame oil
sea salt and black pepper to taste
Heat coconut oil in a large skillet over medium high heat. Add the onions, green onion (white part only), garlic and ginger. Cook until softened and beginning to brown. Add the ground pork and a generous pinch of sea salt. Cook until browned, about 5 minutes. Once the pork is browned, add the cabbage and carrots and sautee until softened. Add the coconut aminos and bone broth and cook until veggies are tender. Drizzle with the sesame oil and top with green onions to serve.
Makes 4 servings
Nutrition per serving: 357 Calories, 25g Fat, 11g Carbs, 22g Protein
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