Egg Roll Bowl *

1 pound ground pork sausage
1/2 head cabbage, chopped
1 cup shredded carrot
1 tsp sesame seed oil
1/2 cup soy sauce
1 tsp rice vinegar
5 cloves garlic, minced
1 tsp ginger paste
Optional Toppings:  sliced green onions, toasted sesame seeds, sriracha sauce, chow mein noodles

Brown sausage in large skillet.  Drain fat and return to skillet.  Combine sesame seed oil, rice vinegar, garlic, soy sauce and ginger in a small bowl and set aside.  Add the shredded cabbage and carrots to the skillet and toss to combine.  Stir in the soy sauce mixture.  Cover and cook on medium low heat until the vegetables are soft, about 10-15 minutes.  Stir occasionally.  Garnish with your desired toppings.

Serves 4