Vietnamese Beef and Red Cabbage Bowl
Ingredients30 m servings 410
- Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
- Finely chop 1/2 the red onion and slice the other half thinly.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
- Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.
Per Serving: 410 calories; 26.6 22.5 23.8 68 878 Full nutrition
ReviewsRead all reviews 3
I gave it a 4 rating after making my tweeks. First I chopped up all the cabbage, the bowl idea was lost on me. I used a jalapeño that I cut in half and seeded, I took it out before serving so I...
Delicious! Instead of the bowl, I just thinly sliced about 3/4 of a small red cabbage and ended up adding it to the cooked beef mixture and letting it cook slightly for about 3-5 minutes. I used...