Egg Roll Stuffing


Sautéed cabbage and carrots, with a little bacon and seasoning, taste like the inside of an egg roll. Belle likes it! 


  • 2 cups Chopped cabbage
  • 1 cup shredded carrots (about 2)
  • 3 slices of bacon, and the rendered grease
  • 1 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • Few shakes of garlic and onion powders, salt and pepper.


  1. Prepare the vegetables and collect all ingredients.
  2. Fry bacon in a Dutch oven. Set bacon aside but leave the grease in the pan. Add sesame oil. Keep the pan hot.
  3. Drop the vegetables into the hot pan. Add the soy sauce and seasonings. Let the vegetables on the bottom cook a few minutes, then stir. Continue to stir every few minutes so the vegetables on the bottom cook. Remove from heat after about 8 minutes, when the vegetables are crisp-tender.
  4. Crumble bacon over and enjoy.





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