Let Me Tell You About My Weeknight Savior
Okay, you know those evenings where your brain feels like scrambled eggs and everyone’s hungry and you almost order takeout for the third night running? That is literally why I started making Eggroll In A Bowl, or as some clever clogs call it—Crack Slaw. The first time I tossed this together (it was more desperation than inspiration), I was honestly shocked by how good it was. I even texted my sister a photo, which I never do unless I’m seriously patting myself on the back. Still can’t get over how much it tastes like actual egg rolls—without all the faff of rolling, frying, and then cleaning bits of cabbage out from under the stove, which is maybe the worst kitchen chore. Anyway! Hope you love this as much as my family (and my group text) does.
Why I Keep Coming Back To This (And Why You Might, Too)
I make this whenever I’m about two bites away from just eating peanut butter for dinner and calling it a day. My family’s obsessed because it tastes like Chinese takeout, but you don’t have to brave parking at the strip mall. I’m not gonna lie—there’s a moment every time where I look at the giant pile of cabbage and think, That’s too much, right? Then it cooks down and everything is fine. Plus, I barely dirty a single dish. Truly, the only hard part is not just eating it straight from the skillet.
What You’ll Need (But Sub If You Want)
- 1 pound ground pork (ground turkey or chicken totally works; one wild week I used beef—less classic but still tasty)
- 1 big bag (about 14–16 oz) coleslaw mix (if you’re patient, slice up a small-ish cabbage and a couple of carrots—sometimes I do this, sometimes I don’t bother, depends how late it is)
- 3–4 green onions, sliced (my grandmother would save the white parts for broth, but I just use it all)
- 3 cloves garlic, minced (I’ve used garlic paste and survived)
- 1 tablespoon fresh ginger, grated, or 1 teaspoon ground ginger in a pinch
- 3 tablespoons soy sauce (any will do—I’ve used tamari, or coconut aminos for my pal who’s gluten-free)
- 1 tablespoon sesame oil (on days I run out, a little olive oil works but isn’t quite the same)
- 1–2 teaspoons sriracha or hot sauce (if you like it spicy; sometimes I leave this out so the kids don’t riot)
- A sprinkle of sesame seeds, optional (only if I remember—they look nice but don’t stress)
So, Here’s What You Do
- Grab your favorite big skillet—nonstick or cast iron, whatever isn’t buried in the sink. I set it to medium-high and add the pork. Brown it, stirring up the bits. If there’s extra grease, drain it, but a little makes it tastier (shh, don’t tell my trainer).
- Toss in garlic and ginger. Stir it until the kitchen smells so good your dog comes running. This is where I usually sneak a taste, even though it’s not really done yet. (Don’t be like me—wait until it’s cooked.)
- Now dump in all the coleslaw mix. It’ll be a mountain. Mix it up, then add soy sauce and sesame oil. The cabbage will start wilting fast. Don’t worry if it looks weirdly foamy or too wet at first—promise it comes together.
- Keep stirring until the cabbage is soft, but not mush (maybe 5–7 minutes; depends on your heat and your patience). If you like things spicy, squirt in the sriracha now.
- Toss in most of your green onions, saving a little for garnish if you feel fancy. Scatter sesame seeds over the top if you remembered to grab them—if not, no big deal.
- Spoon it into bowls and—forgive me—totally eat it with a fork. Chopsticks look prettier though, if you know how to use them.
Things I’ve Learned The Hard Way (Notes!)
- If you add too much soy sauce at the start, everything goes a bit salty. Start with less—add more as you taste.
- That odd squeak from cabbage? Normal. Every time. Gets better next day (I think, anyway).
- If your family hates ginger, just use less—or do what my friend does and mince it so tiny no one notices.
Variations I’ve Tried (Plus One Dud)
- Pork is classic, but honestly, ground turkey or leftover rotisserie chicken (shredded) works in a pinch. I tried tofu once and it got a bit soggy but maybe I just messed it up…
- A big squirt of lime at the end makes it zingy. Or try a handful of chopped peanuts if you’re into that.
- For a Thai-ish riff, add a dab of peanut butter with your soy sauce. Actually, my kids hate this, so maybe skip if you’ve got picky eaters around.
What If I Don’t Have the Right Pan?
I usually use a skillet, but I’ve done it in a saucepan before. Honestly, the pan just needs to be big enough to hold an overambitious pile of cabbage. If your pan is small, add the coleslaw in batches; it’ll cook down fast.
How Long Does This Last? (Spoiler: Not Long Here)
Technically, you can stash leftovers in a sealed container for 2–3 days in the fridge. Honestly, in my house it's rare for this to survive past lunch the next day. If you do save some, it reheats fine (I just nuke it for like a minute). FYI, the flavors get a bit deeper overnight, so for once leftovers taste better.
How I Like To Serve It
I usually just plop it into big bowls and call it dinner, but if I’ve got energy, I’ll do it over steamed rice or with a fried egg on top—my husband is obsessed with the runny yolk part. Sometimes, if I’m feeling fancy (or want to make it a bit more partyish), I put out lettuce cups so everyone can DIY their own wraps. Kids think that’s hilarious for some reason.
Things I’ve Messed Up (Pro Tips)
- Don’t skip draining fat from the pork if it seems like a lot. I once ignored this and got a pool of grease. Regretted it, believe me.
- Toss the cabbage gently near the end—you want it wilty but still a little crisp, not totally collapsed. I’ve overcooked it a few times and it turns a bit mushy.
- If you’re doubling the recipe, use an extra big pan. I tried cramming too much once and ended up with half steamed, half sautéed cabbage. Not ideal.
You Asked, I Ramble (FAQs)
Can I make this ahead?
Yep! It reheats like a dream. Actually, I find it works better if you let the flavors sit overnight. Just warm in a skillet or zap it in the microwave.
Does it freeze well?
Kinda. It’s fine but the cabbage changes texture, goes a bit soft—so if you’re not fussed about that, go ahead. But for best crunch, eat it fresh or within a couple days.
Is this keto/paleo/gluten-free?
If you use coconut aminos (or tamari) and watch the sriracha, it can be! Just double-check your coleslaw mix ingredients if you’re strict about carb counts, though I’m honestly not an expert at carb math.
Can I add extra veggies?
Sure thing. I toss in bell peppers or snap peas if they’re lurking in the veggie drawer. Once I added broccoli slaw and it was kind of genius—may do that again.
Do I have to use ground meat?
Not really. You can go full veggie. In that case, maybe up the mushrooms for a meatier vibe? Or tofu, but like I mentioned, drain it first or it goes all sad and squishy.
How spicy should it be?
That’s up to you. My kids refuse anything spicier than black pepper, but when it’s just me, I go wild with the hot sauce. Who’s judging?
Oh, and—slightly unrelated—I once tried to explain this recipe to my hairdresser, but halfway through realized she hates cabbage. Who knew? There’s probably someone out there who’d do this with kale or something.
Ingredients
- 1 lb ground pork
- 1 (14 oz) bag shredded coleslaw mix (cabbage and carrots)
- 3 cloves garlic, minced
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 2 green onions, sliced
- 1 tablespoon sriracha (optional)
- Salt and pepper, to taste
Instructions
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1Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
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2Add the minced garlic and ginger to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
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3Stir in the shredded coleslaw mix. Toss to combine and cook for 3-4 minutes, until the cabbage is slightly wilted.
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4Add soy sauce, sesame oil, rice vinegar, and sriracha (if using) to the skillet. Mix thoroughly and cook for another 2-3 minutes.
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5Season with salt and pepper to taste. Remove from heat and sprinkle sliced green onions over the top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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