I LOVE egg rolls, but I try and avoid both wheat and fried foods. This is my egg roll fix. Today was a cold and cloudy day. I decided to give this a try and after tweaking it significantly, I’ve come up with a winner! (As evidenced by my husband, who isn’t a “soup guy”, gobbling down two bowls…)

• 

• 

• 

Prep Time: 20 minutes, cook time 20 minutes

Ingredients

• 1 pound ground pork (local pastured is best)
• 1 tablespoon ghee or avocado oil
• 1 large onion, diced
• 4 cups chicken broth, organic
• ½ to 1 T “Better Than Bouillon” or a cube of chicken bouillion
• 1 T grated ginger or chopped ginger
• ½ head cabbage, cored and shredded
• 3-5 carrots, julienned into matchsticks
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tbs. chives
• 2/3 cup coconut aminos (you can use wheat free soy sauce, also called tamari, but I vastly prefer coconut aminos)
• 1 tbs. TOASTED sesame oil

Instructions

In your Instant Pot (saute setting), or a saucepan, brown the pork and onions in the oil. You won’t need to drain it at all, as pork is very lean. Then, once the pork/onion mixture is cooked, add the chicken broth and the ½ T of the bouillon paste. This adds more flavor to the broth, which can be bland.

Continue adding all the ingredients: ginger, cabbage, carrots, green onion, chives, garlic, toasted sesame oil and coconut aminos. Stir well.

Cook until heated through, and the carrots and cabbage are tender, about 10-15 minutes.

Makes 4-6 servings based on size.