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Unrolled egg rolls

Posted April 30, 2018 in Recipes

Do you ever tire of the feeling that your meals consist of the same old thing? I know that I do. Therefore, I’m always on the lookout for something new and interesting that my husband and I would both like. Admittedly, I’m lucky in that department because my husband isn’t too picky and is usually willing to try most any concoction that I come up with.

Several variables come into play as I choose recipes that I run across on social media or in magazines. First, I scan the ingredient list, making sure it doesn’t contain anything that is taboo to my husband, such as broccoli or squash. Secondly, I look to see if the recipe seems to be time-intensive and if it can be made ahead and served later. Finally, I try to find something that appears to have comfort food quality along with a somewhat healthy flair.

This recipe caught my attention because my husband loves egg rolls; however, neither of us need the added calories of the pastry wrapping or the frying process. It also, quite obviously, was going to be something I could whip up very quickly. As a matter of fact, the first time I tried this I was called out to work just as I was finishing, so I quickly put a lid on the pan, put it in the refrigerator and then warmed it up and served it the following evening. Voila. I fixed a quick vegetable side dish and had a delicious made-ahead meal.

Unrolled egg rolls

1 bag cole slaw mix

1 pound pork sausage *

2 cloves garlic, minced (or garlic powder)

1 teaspoon ground ginger

1/4 cup onion, diced

Salt and pepper to taste


Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop for about five minutes on medium heat. Remove the lid, stir or toss and taste. Finish to your personal taste/texture preferences. Cook a little longer if you prefer the cabbage to be more tender.


* For a healthier version, use ground turkey sausage ♦

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