Terri Cabbage (Egg Roll Filling)
A savoury, aromatic stir-fried mixture of ground beef, coleslaw, ginger, and sesame that tastes exactly like the inside of a great egg roll. Serve over rice or use as a filling.
Ingredients
- 2 lb ground beef or pork (or a mix)
- 2 bags coleslaw mix (or 1/2 head cabbage shredded plus 1 carrot)
- 4 green onions, chopped
- 3 teaspoons minced garlic
- 3 tablespoons soy sauce (plus more to taste)
- 2 tablespoons sesame oil
- 2 teaspoons red pepper flakes
- 2 teaspoons ground ginger
- Cooked rice, to serve (optional)
Instructions
- Cook the ground meat in a large skillet or wok over medium-high heat, breaking it up as it cooks. Drain the excess fat and set the meat aside.
- In the same pan, heat the sesame oil over medium heat. Add the green onions, soy sauce, and garlic. Cook for 1-2 minutes.
- Add the coleslaw mix (cabbage and carrot), red pepper flakes, and ginger. Stir-fry until the cabbage is mostly tender but still has a slight crunch.
- Add the cooked meat back to the pan and stir everything together. Add more soy sauce if needed.
- Serve as is, or over rice.
Notes
- Origin: Named “Terri Cabbage” in the original recipe notes — this is exactly the flavour profile of egg roll filling, without the wrapper.
- Coleslaw mix: Using a bag of coleslaw mix is the fastest option — already shredded and ready to go.
- Make it an egg roll: Use this mixture as the filling in egg roll wrappers and fry or bake them.
- Leftovers: Reheats brilliantly the next day. Excellent as a topping for fried rice.
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