Sautéed Pork and Cabbage Keto Eggroll Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A low-carb, flavorful skillet dish combining ground pork, shredded cabbage, and classic eggroll spices for a quick keto-friendly meal. This Asian-inspired keto recipe (low carb), ready in about 25 minutes, pairs ground pork, green cabbage, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tablespoon grated ginger root, sautéing for 1 minute until fragrant.
  2. Step 2: Add 1 pound of ground pork to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until browned and no longer pink, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Step 3: Stir in 4 cups of shredded green cabbage and 2 tablespoons soy sauce, cooking for 6-8 minutes until the cabbage softens but still retains a slight crunch.
  4. Step 4: Push the pork and cabbage mixture to one side of the pan and crack 2 large eggs into the cleared space. Scramble the eggs gently until just cooked through, about 1-2 minutes, then mix them into the rest of the skillet contents.
  5. Step 5: Sprinkle 1/4 teaspoon red pepper flakes and 3 sliced green onions over the dish, stir well, and cook for another minute to meld flavors. Serve hot.

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