Gwyneth Paltrow infamously used the phrase conscious uncoupling during her divorce from Chris Martin and took a lot of backlash for it. I remember thinking it was hilarious (you may remember her website recommending psychic vampire repellent and jade eggs to name a few of the stranger things); just more crazy shenanigans a celebrity had come up with. I suppose if you’re rich enough you can call your divorce anything you want to.
In researching I found that “Conscious Uncoupling” is a real term for a deferential, generosity based way to treat each other during a divorce that helps both parties involved. Since they watch us to learn how to react, speak, feel etc., special focus is given to any children involved.
Anyway, it’s a thing and none of this has one iota to do with my recipe- I just kept thinking about the term unconscious coupling the entire time I fixed my dinner and the name unstuffed eggrolls sounded so messy so voila: we have Conscious Unstuffing (we can unstuff a bell pepper later too but that will be another article).
This recipe is a delicious change on the same old eggrolls that ne-e-ever seem to have enough stuffing. It’s easy to make and family approved (mine). This recipe makes enough to serve 4-6 and it’s all done in one pan which makes clean up SO simple and easy. Consider adding more vegetables or some red pepper flakes if it takes your fancy, I’m all about changing things up. A full pound of sausage might be a little spicy to some and if so feel free to substitute any or all of it with ground beef.
Consciously Unstuffed Eggrolls
1 lb. ground beef and/or sausage
1 medium onion, diced
1 bag coleslaw mix
(I like the purple and green coleslaw mix with carrots)
1 clove garlic, minced or (1 tsp. garlic powder)
1 tsp. ground ginger
2 Tbsp. Soy sauce
2 tbsp. sesame oil (optional)
Salt and pepper to taste
Brown ground beef/sausage on medium heat, drain excess fat.
Add remaining ingredients except for coleslaw mix and cook an
additional 5 minutes.
Add coleslaw mix, stir well and cover.
Lower heat slightly and cook until cabbage has wilted a bit
(I like mine with a little crunch).
Salt and pepper to taste.
That’s all there is to it. This is quick, easy and delicious. When served with a side salad and some Chow Mein noodles it makes a great meal that everyone can enjoy.