Who doesn’t love an egg roll?

Home cooks, that’s who. I started making this recipe when I went keto for a year to test for health reasons. I had to be strict about it because it wasn’t a weight loss diet (though that’s a side benefit!) it was medical. So, I started replicating my favorite foods in a low carb way.  But this recipe is for everyone. It’s nearly free and delicious, too.

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • cabbage. Napa’s great, but green will work too, and in fall, it’s on sale.
  • soy sauce
  • onion
  • ginger
  • garlic
  • meat (optional)
  • eggs
  1. Stir fry the cabbage and onion in a bit of peanut or canola oil.
  2. Add garlic and ginger toward the end.
  3. Add some soy sauce.
  4. Add scrambled eggs (pre-cooked in the style of stir-fried rice, or just scrambled and tossed in)
  5. Add any meats you want, too.

COST: $  It doesn’t get cheaper than cabbage.


VEGETARIAN: Yes. Don’t add the meat.

VEGAN: Yes. Don’t add the meat.

KETO:  Yes. Completely

INSTANT POT: Yes. Use the sauté function. But, if making a bunch, it’s probably better in a large frying pan on the stove.

COOK AHEAD:  This will freeze pretty well.


Photo by Clem Onojeghuo on Unsplash