Egg Roll in a Bowl

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1 lb breakfast sausage

1 tablespoon olive oil

2 (16 ounce) bagsdry coleslaw mix (shredded cabbage and carrots)

5 garlic cloves, minced

1 yellow onion, chopped

1⁄3 cup soy sauce

1⁄4 teaspoon ground ginger

green onion, sliced, for topping


In a large, deep skillet, add oil, heat on medium. Add the onions and garlic and cook until just soft. Add sausage and cook until no longer pink.

Meanwhile in a small bowl, combine soy sauce, and ginger; set aside.

Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.

Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

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