Description
A low-carb, Asian-inspired soup that deconstructs the egg roll into a savory broth with ground sausage, cabbage, and veggies—all in one pot. Perfect for a quick keto-friendly weeknight meal.
Ingredients
1 pound ground sausage (beef or turkey, pork-free)
1 teaspoon sesame oil
1 medium yellow onion, finely diced
1 inch fresh ginger, grated or 1 tsp ground ginger
2 medium carrots, cut into matchsticks
2 cloves garlic, minced
6 cups chicken broth (low-sodium or homemade)
2 tablespoons coconut aminos or tamari
2 cups green cabbage, thinly sliced
1/2 teaspoon ground star anise (optional)
Fresh cilantro and lime for garnish
Instructions
Heat sesame oil in a large pot over medium heat. Brown the ground sausage, breaking into small pieces, for 5-7 minutes.
Add onion, garlic, and ginger; sauté 2 minutes until fragrant.
Stir in carrots, cabbage, and star anise. Cook 3-4 minutes.
Pour in chicken broth and coconut aminos. Simmer 10-15 minutes until vegetables soften.
Season with additional tamari or salt to taste. Adjust liquid as needed.
Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Use a pork-free sausage (beef or turkey).
Green cabbage resists overcooking—monitor texture.
Store leftovers in airtight containers up to 3 days.
Add rice for non-keto versions or serve with egg rolls for leftovers.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Stir-Fry/Simmer
- Cuisine: Asian-Fusion