You know when you’re craving takeout but also want something homemade and just a little bit healthier? That’s where these Kielbasa and Cabbage Egg Roll Bowls come in.
They’ve got all the flavors of a crispy egg roll—savory sausage, crunchy cabbage, garlicky soy goodness—but no deep frying, no wrappers, no fuss. Just grab a pan and you’re on your way to a seriously good meal in 20 minutes.
💛 Why I Love This Recipe
I first made this when I had kielbasa in the fridge and zero motivation to cook anything complicated. It turned out so good, it became a go-to meal on repeat. Here’s why I keep coming back to it:
- Super fast—done in 20 minutes
- One pan, easy cleanup
- Tastes like egg rolls without the deep fryer
- Low carb but filling and packed with flavor
- Totally flexible—add rice, serve in lettuce wraps, or toss in more veggies
🍽️ Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🔢 Exact Macros (per serving):
- Calories: 310
- Protein: 14g
- Carbs: 11g
- Fat: 24g
- Fiber: 3g
🔬 Why This Recipe Works (Quick Science):
- Browning kielbasa adds a smoky, umami base that seasons the whole dish.
- Cabbage releases moisture as it cooks, which softens it while keeping the pan moist.
- Soy sauce + vinegar balance salty and tangy for that classic egg roll flavor.
- Sesame oil at the end keeps its flavor sharp and nutty—it burns easily if added too soon.
📅 Meal Plan Ideas:
- Lunches: Pack in containers with rice or quinoa
- Dinner: Add a soft boiled egg or serve in lettuce wraps
- Low Carb Meal: Eat it as-is or over cauliflower rice
- Leftovers: Reheat in a skillet with an extra splash of soy sauce
⚠️ Common Mistakes:
- Overcrowding the pan — it’ll steam instead of sauté. Use a big skillet.
- Not slicing cabbage thin enough — thick chunks won’t cook evenly.
- Cooking kielbasa too fast — you want it browned, not burned.
- Adding sesame oil too early — it loses flavor when overheated.
🍚 What to Serve With:
- Steamed jasmine or brown rice
- Cauliflower rice or quinoa
- Chili garlic sauce or sriracha on the side
- Lettuce cups for a fun wrap option
- A fried or soft-boiled egg on top
❓ FAQ:
Q: Can I use pre-shredded coleslaw mix?
A: Totally. Just check for added dressing—use plain slaw mix if you can.
Q: Can I use another sausage?
A: Yep! Try andouille for spice or turkey sausage for leaner.
Q: Is this freezer friendly?
A: Yes! Let it cool, then freeze in single-serve containers for up to 2 months.
🔪 What You’ll Need:
- Large skillet or wok
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons
🔁 Substitutions & Variations:
- Swap kielbasa with ground pork or ground chicken
- Use Napa cabbage or broccoli slaw
- Add shredded carrots, mushrooms, or bell peppers
- Make it spicy with extra chili flakes or sriracha
- Add cooked ramen or rice noodles for a fuller dish
🍳 Let’s Cook!
Step 1: Prep the Veggies and Sausage
Thinly slice 12 oz kielbasa into ¼-inch rounds. Shred 4 cups of green cabbage. Mince 3 cloves of garlic and slice 2 green onions.
Step 2: Brown the Kielbasa
In a large skillet over medium heat, cook kielbasa slices for 3–4 minutes, until browned on both sides.
Step 3: Add Garlic and Cabbage
Add garlic and cabbage to the skillet. Stir and cook for 5–6 minutes, until cabbage softens.
Step 4: Season
Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and a pinch of black pepper. Stir to combine.
Step 5: Finish with Green Onion & Sesame Oil
Turn off heat. Stir in 1 tsp sesame oil and sliced green onions.
Step 6: Serve & Enjoy
Scoop into bowls and top with extra green onion or sesame seeds if you like.
🥡 Leftovers & Storage:
- Store in an airtight container in the fridge for up to 4 days
- Reheat in a skillet or microwave with a splash of soy sauce
- Freeze for up to 2 months—thaw overnight and reheat on the stove
🧡 Wrapping It Up:
I hope you give these Kielbasa and Cabbage Egg Roll Bowls a try! It’s one of those recipes that’s crazy easy, full of flavor, and still feels like a treat. Drop a comment if you make it—I’d love to hear what you think or how you made it your own!