Deconstructed Egg Roll

One food that I have yet to find since going gluten free is a fried egg roll...they just don't exist out in restaurants and we didn't opt for the RV with the deep fat fryer.  We've had a number of our challengers post in our accountability groups about creating different versions of this dish.  I finally got around to make some myself and have to say it hit the spot.  

We were a little spoiled too, since the two days before this my aunt picked most of the veggies that went in this dish straight out of her garden.  Fresh cabbage, fresh carrots, and fresh onions!!!  The only thing we added to the dish was some red pepper, garlic and the pork.  Oh and a few spices and some asian sauces!

Ingredients

• 1 pound pork sausage
• 1 small onion, diced
• 1 red bell pepper, diced 
• 3 large carrots, sliced
• 3 tbsp minced garlic, roughly 3 cloves
• 4 green onions, sliced
• 1 small head of cabbage, grated or sliced, roughly 5 cups
• 1 inch of ginger, minced or 2 drops of ginger essential oil
• 1 tbsp toasted sesame oil
• 1/4 cup tamari, coconut aminos or low sodium soy sauce
• 2 tbsp coconut nectar or brown sugar (optional)
• ​1 tbsp siracha (optional)
  

Directions

1. In a large skillet or dutch oven add the sausage and cook over medium heat until cooked through.
2. Remove sausage from the pan leaving the drippings behind.  Add the carrot, bell pepper, ginger, and onion and cook for 8 minutes until carrots begin to soften and onion is translucent.  
3. Add garlic, cook for 2 more minutes.
4. Add the cabbage along with all the other ingredients, cook over medium heat for 5 minutes stirring frequently.  
5. Cover, and reduce heat to medium low and simmer for 15 minutes stirring once or twice. 
6. Serve and eat as is if you are wanting a low carb meal or you can serve over the top of some prepared rice.  Garnish with a little cilantro and enjoy!