Cabbage with Egg Roll

Ingredients

• 1 medium head of cabbage, thinly sliced
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• Salt and pepper to taste
• 2 egg rolls (frozen or homemade)
• Optional garnish: sesame seeds, green onions, or chili flakes

Instructions

1. Prepare the cabbage: Remove the outer leaves from the cabbage, then slice it thinly. Set aside.
2. Cook the vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onion and garlic, sautéing until fragrant and soft, about 2 minutes.
3. Add cabbage and carrots: Stir in the shredded cabbage and carrots. Cook, stirring frequently, until the cabbage begins to wilt, about 5-7 minutes.
4. Season the cabbage: Add the soy sauce, rice vinegar, ground ginger, and sesame oil to the cabbage mixture. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Cook the egg rolls: If you’re using store-bought frozen egg rolls, cook them according to package instructions, either by deep frying, baking, or air frying.
6. Serve: Once the cabbage is cooked and the egg rolls are crispy, plate the cabbage mixture and serve the egg rolls alongside it. Garnish with optional sesame seeds, green onions, or chili flakes for extra flavor.

Enjoy your Cabbage with Egg Roll dish!