This isn’t just a weeknight shortcut—it’s takeout reimagined: savory ground sausage, crisp-tender cabbage, and aromatic ginger-garlic sauce, all wok-seared to golden perfection in one skillet. Inspired by the beloved egg roll but stripped down to its soul-satisfying core, it’s lower-carb, higher-flavor, and ready in 15 minutes flat. No wrappers to fold, no deep-frying—just bold, umami-rich goodness that tastes like your favorite Chinese-American comfort food, made wholesome and deeply satisfying.
Why You’ll Love This Recipe
It’s the ultimate pantry-to-table win: one pan, minimal cleanup, and no draining required—the sausage fat carries flavor into every bite of cabbage. The coleslaw mix delivers crunch; the sesame oil adds nutty depth; the ginger and garlic sing. Best of all? It’s endlessly adaptable—swap proteins, add heat, or go vegetarian with ease.
Perfect for:
Busy weeknights, meal prep, low-carb lifestyles, or anytime you crave takeout—done right.
Ingredients
Serves 4
1 lb (454 g) ground pork sausage (mild or hot—Johnsonville or local craft; 70/30 fat for best flavor)
1 (14 oz) bag coleslaw mix (green + red cabbage + carrots—avoid “broccoli slaw” for authentic texture)
¼ cup (25 g) green onions, thinly sliced (white + green parts separated)
4 tsp minced garlic (about 4 cloves—not jarred—fresh is key)
1 Tbsp fresh ginger, finely grated (not powdered—brightens the dish)
1 Tbsp low-sodium soy sauce (or tamari for GF)
1 Tbsp toasted sesame oil (add at the end—heat destroys its aroma)
Optional boosts: ½ tsp red pepper flakes, 1 Tbsp rice vinegar, 1 tsp honey
Step-by-Step Instructions
1. Brown the Sausage (Flavor First!)
Heat a 12" skillet or wok over medium-high.
Add sausage; cook 6–8 minutes—breaking into small crumbles—until deeply browned and crisp at edges. Do not drain fat.
2. Wilt the Cabbage
Add coleslaw mix and white parts of green onions.
Reduce heat to medium. Stir-fry 5–7 minutes—until cabbage is tender-crisp (not mushy) and wilted.
Pro tip: Press cabbage into fat with spatula—lets it caramelize slightly.
3. Build the Sauce
Stir in garlic, ginger, and soy sauce. Cook 1–2 minutes—until fragrant and cabbage is evenly coated.
Optional: Add red pepper flakes, rice vinegar, or honey for balance.
4. Finish with Aroma
Remove from heat. Drizzle with sesame oil; toss to coat.
Garnish with green onion tops.
Tips for Perfect Gravy
✅ Don’t drain the fat—it carries flavor and prevents sticking.
✅ Fresh ginger > powdered—adds brightness, not just heat.
✅ Sesame oil off-heat—preserves its delicate nuttiness.
(Note: This dish is the gravy—but for extra richness, stir in 1 beaten egg at the end—scramble gently for “egg roll” authenticity.)
Serving Suggestions
Over cauliflower rice or steamed jasmine rice
Topped with a fried egg and sriracha
Wrapped in butter lettuce cups for low-carb crunch
Paired with kimchi and cold lager
Storage & Make-Ahead Tips
Refrigerate in airtight container up to 4 days.
Reheat gently in skillet with splash of water—microwaving softens cabbage.
Do not freeze—cabbage becomes watery.
Frequently Asked Questions
Can I use ground turkey or chicken?
Yes—add 1 Tbsp olive oil and ½ tsp smoked paprika for depth.
No coleslaw mix?
Make your own: 4 cups shredded green cabbage + 1 cup shredded carrots.
Make it vegetarian?
Sub 1 lb crumbled tofu or plant-based sausage + 1 Tbsp hoisin sauce.
Allergy Information
Contains: Soy (in soy sauce—check label).
Nut-free, dairy-free, egg-free (unless adding egg).
Gluten-free option: Use tamari.
Nutrition Facts
(Per 1½-cup serving)
Calories: 320 | Protein: 20g | Fat: 22g (sat 7g) | Carbs: 10g | Fiber: 3g | Sugar: 4g | Sodium: 680mg
There’s profound satisfaction in stripping a dish to its essence—and finding it more delicious. As you lift that first forkful—savory sausage, crisp cabbage, ginger-kissed and sesame-scented—you’ll taste not just takeout, but tradition reinvented.
So cook it boldly. Serve it generously. And savor the kind of comfort that doesn’t just fill the belly—
it fills the soul.
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