Asian Cabbage Bowl

Picture of the asian cabbage bowl
Cabbage, carrots, mushrooms, onions, sliced meatballs bowl. Photo by PattyCooks.

Asian Cabbage Bowl

An Asian-inspired bowl of tasty and delicious mix of veggies, protein and carbs.

Basic Fragrance

  • 2 cloves Garlic (minced)
  • 2 t Ginger (grated on planer)
  • 1/2 Yellow Onion (sliced ~1.5” length)
  • 2 T Olive oil

Veggie

  • 1/4 Savoy Cabbage (Sliced thinkly)
  • 1 Carrot (Medium sized, thinly match-sticked)
  • 1/2 C Mushrooms (Diced, mixed or your favorite)

Protein + Carb

  • 1/2 # Ground Pork (Or chop up meatballs, or tempeh)
  • 1/2 C Mixed carbs (Rice, farro, whatever you like)

After heat off add

  • 4 T Sesame oil
  • 2 T Tamari sauce
  • 2 T Sriracha
  • 2 t Sesame seeds
  • 1 Scallion (Sliced)

Fragrant Base

  1. Slice onions, minced garlic, grate with planer ginger.

  2. Add oil to warm skillet, heat the. Oil then add garlic and ginger to cook in the oil for a few minutes. Then add the onions. Stirring all the while so nothing burns.

Add Veggies

  1. Chop match-sticked carrot and slice cabbage and add to the skillet.

Protein + Carbs

  1. I used left over Thai infuenced meatballs by chopping them up. But could have used ground pork, or chopped tempeh

  2. I used leftd overs by mixing a bit of rice and farro, but you can use whatever you have cooked and left over. After well mixed and thoughourly heated turn off the heat.

Toppings

  1. Add tamari sauce, sriarchi, and sesame oil. Mix well.

  2. Sprinkle with sesame seeds and scallion.

When I use the word “Asian” what I mean is that I am using spices and tastes from various countries in Asia as part of the bowls flavor. So I used chopped meatballs with Thai influences (kaffir leaves, sweet chili, lime). Then used tamari, sesame oil and seeds for the dish. Nothing is specific to a country but an infusion.