Crock Pot Egg Roll Bowl
Recipe type: Keto Crock Pot
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
  • 2 lbs Pork Tenderloin
  • ½ Head of Cabbage
  • ¼ of an Onion
  • 8 - 10 Mushrooms
  • 6 Tbsp Butter
  • ½ Tsp Fresh Ginger (minced)
  • ½ Tsp Garlic (minced)
  • 1 Tsp Sesame Oil
  • ½ Cup Water
  • ½ Tsp Salt
  • ½ Tsp Pepper
  1. Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.
  2. Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.
  3. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it's own or over basmati or cauliflower rice.
  4. This Crock Pot Egg Roll Bowl serves 6 People.
Recipe by Officially Gluten Free at