Save My neighbor knocked on my door one Tuesday night holding a greasy takeout bag and a confession: she'd ordered egg rolls again, even though she was trying to eat lighter. We sat at my kitchen counter picking at the crispy shells, and I said, what if we just skip the wrapper? By Thursday, I'd figured out how to get every bit of that savory, gingery crunch into a skillet. No deep fryer, no guilt, just a big pan and twenty minutes.
I started making this on repeat during a stretch when my evenings felt too short and my to-do list too long. My partner would walk in, smell the garlic and ginger hitting the pan, and visibly relax. We'd eat straight from the skillet sometimes, standing at the stove, talking about nothing in particular. It became our unspoken signal that dinner didn't have to be complicated to feel like care.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Pork gives the richest flavor, but turkey keeps it leaner without losing that savory base.
- Cabbage slaw mix (4 cups): The pre-shredded bags are a lifesaver here, and the carrots add little pops of sweetness as they soften.
- Onion (1 small, thinly sliced): Slice it thin so it practically melts into the meat, adding sweetness without any crunch.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable, the jarred stuff just doesn't bloom the same way in hot oil.
- Fresh ginger (1-inch piece, grated): This is what makes the whole dish smell like a restaurant kitchen, bright and warming at once.
- Green onions (2, sliced): They stay crisp and fresh on top, a little bite of sharpness against all that savory richness.
- Soy sauce (3 tbsp): The backbone of the sauce, salty and deep, use tamari if gluten is a concern.
- Rice vinegar (1 tbsp): A splash of tang to cut through the richness and wake up your palate.
- Toasted sesame oil (1 tbsp): Just a little goes a long way, adding that nutty warmth you remember from takeout.
- Sriracha (1 tsp, optional): I like a gentle kick, but you can leave it out or double it depending on your heat tolerance.
- Sesame seeds (1 tbsp, optional): Toasted seeds add a quiet crunch and make the bowl look like you tried harder than you did.
Instructions
- Brown the Meat:
- Heat your largest skillet over medium-high and add the ground meat, breaking it into small crumbles with your spatula as it sizzles. Let it brown deeply in spots, that caramelization is where the flavor lives, then drain any excess grease if your meat is particularly fatty.
- Build the Aromatics:
- Toss in the sliced onion, minced garlic, and grated ginger, stirring constantly so the garlic doesn't scorch. You'll know it's ready when the kitchen smells so good you start getting hungry all over again.
- Wilt the Cabbage:
- Add the cabbage slaw and stir it through the meat and aromatics, letting it soften and shrink but keeping a little bit of that crisp bite. Don't walk away, it goes from perfect to soggy fast, so keep moving it around the pan.
- Toss with Sauce:
- Whisk together the soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it all over the cabbage mixture. Toss everything together for a minute or two until the sauce clings to every shred of cabbage and the flavors meld into something cohesive and bright.
- Garnish and Serve:
- Pull the pan off the heat and scatter green onions and sesame seeds over the top. Serve it hot in bowls, or let it cool slightly before packing it into containers for the next few days.
Save One night I cracked an egg over each bowl right before serving, the yolk spilling into the hot cabbage like a creamy sauce. My friend looked at me like I'd just revealed a magic trick. Now I can't eat this without an egg on top, it turns a simple dinner into something that feels indulgent and complete.
How to Make It Your Own
I've made this with ground turkey when I wanted something lighter, and crumbled tempeh when my vegetarian sister visited. You can swap the soy sauce for coconut aminos if you're avoiding gluten or soy, and the flavor stays surprisingly close. If you like things spicy, add a second teaspoon of sriracha or scatter red pepper flakes on top. Sometimes I serve it over cauliflower rice to keep it low-carb, other times I pile it onto steamed jasmine rice when I need something more filling.
Storing and Reheating
This keeps beautifully in the fridge for up to four days, which is why I always make a full batch even when cooking for one. I portion it into glass containers and grab one for lunch, reheating it in the microwave for about two minutes or back in a skillet with a splash of water. The cabbage softens a bit more as it sits, but the flavors actually deepen overnight, so leftovers might even taste better than the first night.
What to Serve Alongside
I usually eat this straight from the bowl, but if I'm feeding people, I'll set out little dishes of extra sriracha, sesame seeds, and lime wedges. A cold cucumber salad on the side adds a refreshing crunch, and sometimes I'll make a quick batch of edamame if I want more protein on the table. It's one of those meals that feels complete on its own but plays well with simple, bright sides.
- Serve with chilled edamame tossed in sea salt for extra protein and crunch.
- A wedge of lime squeezed over the top just before eating brightens everything up.
- Pair with iced green tea or a light lager if you want a drink that won't compete with the ginger and garlic.
Save This bowl has saved more weeknights than I can count, and it never feels like settling. It's proof that simple ingredients and a hot pan can taste just as satisfying as anything you'd order in.
Recipe Help
- → Can I make this vegetarian?
Absolutely. Swap the ground meat for crumbled firm tofu or tempeh. Brown it in the pan first just like you would with meat, then proceed with the remaining ingredients. The texture and sauce absorption work beautifully with plant-based proteins.
- → What's the best way to store leftovers?
Store in airtight containers in the refrigerator for up to 4 days. The flavors actually meld and improve overnight. Reheat in a skillet over medium heat or in the microwave until steaming hot throughout.
- → Can I freeze this dish?
Yes, it freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the cabbage will be softer after freezing, but the flavor remains excellent.
- → What can I serve alongside this?
It's satisfying on its own, but steamed jasmine rice or cauliflower rice makes a nice base. For a lighter option, serve with a simple cucumber salad or miso soup. Some people also enjoy it wrapped in lettuce cups for a fresh crunch.
- → How do I adjust the spice level?
The sriracha is your heat control knob. Start with ½ teaspoon if you're sensitive to spice, or increase to 2 teaspoons if you love it fiery. You can also add red pepper flakes along with the aromatics for a different kind of heat that builds as it cooks.
- → Can I use fresh cabbage instead of slaw mix?
Certainly. Shred about ½ head of green cabbage and 2 large carrots. The slaw mix just saves prep time, but fresh cabbage works perfectly and gives you more control over the veggie ratios.