Egg Roll GUTS?

One of our favorite meals is Eggroll Guts. {$6.69 for 6 servings} It is NOT a pretty dish but it is yummy and filling.

Once upon a time when I only had one kiddo running around, I would make eggrolls for the fun of it. I always found myself eating the filling of the eggroll as I was making them and a family favorite was born. We eat it over rice ($1) and have chow mein noodles (50 cents) on top for crunch. This recipe serves 5 plus a toddler with one lunch portion for the next day.

Start your rice BEFORE you start cooking the meat and it all should be done at the same time. (2.5 cups of rice/one pound, 5 cups of water, cook on high until boiling, turn to low for 15-20 minutes or until as done as you like it.) I always make extra rice for leftover night.

1 pound of ground meat (We use pork from the hog we buy each fall.) {$3}
1 head of cabbage, finely chopped/shredded {$1.19 at Aldi}
1 carrot shredded {maybe 5 cents}
half an onion {25cents}
1/2 tsp ginger {5cents}
1 tbsp minced garlic or 3 garlic cloves or 2 tsp garlic powder {10 cents, we buy minced garlic at Sams for a steal}
1/4-1/2 tsp white or black pepper (negligible)
dash of sesame oil {40 cents}
soy sauce to taste {15 cents}

Brown the meat with all ingredients (EXCEPT the cabbage and sesame oil) in a 4-6 quart pot. Add cabbage, mix it all up. Put the lid on and cook over low heat until the cabbage is mostly cooked but still a tiny bit crisp. Add a dash sesame oil and soy sauce to taste. IF your favorite chinese place puts peanut butter on their eggroll wrappers (many do!) add just a spoon or two of pb and mix in before adding the cabbage.