Cabbage, pork, and crab egg rolls Today I am working on putting up several heads of cabbage, and it just seemed logical to use some of it to make homemade egg rolls. Generally, when I make this recipe, I use two carrots, but today I didn't since I was fresh out of them. And you know what? My recipe turned out delicious even without having shredded carrots in the filling. Ingredients: 2 tablespoons of canola oil for the skillet or wok 3 tablespoons of minced garlic 2 tablespoons of onion powder 1 teaspoon of ginger 1 teaspoon of red pepper flakes 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1 to 2 cups of shredded cabbage (I am using a mixture of red and white cabbage). 1/2 cup to 1 cup of crab meat or imitation crab meat (the amount depends on how much cabbage you decide to use) 1/2 cup to 1 cup of chopped pork; you can also use beef, chicken, turkey, duck, or venison (the amount depends on how much cabbage you decide to use). 2 large eggs 2 teaspoons of
Cook Exceptionally With Gin Lee the Deep South Cook "I will show you how to create southern cultural cuisine, desserts, such as cakes, cookies, pies, and teach you the art of candy making, holiday themed recipes, throw in pet recipes (because they're family too), gardening, gardening in greenhouses, etc.. So, sit back, unwind, and relax while I show you how to cook exceptionally and create helpful DIY'S."