Vietnamese Beef and Red Cabbage Bowl

Ingredients

• red cabbage (1 head)
• red onion (1 )
• canola oil (3 tablespoons)
• lean ground beef (1 pound)
• red Fresno chile pepper (1 )
• paprika (2 teaspoons)
• kosher salt (1 teaspoon)
• lime juice (2 tablespoons)
• fish sauce (1 tablespoon)
• packed brown sugar (1 teaspoon)
• grated lime zest (0.5 teaspoon)
• chopped fresh cilantro (0.5 cup)
• chopped fresh mint (0.25 cup)
• lime (1 )

Instructions

1. Cut cabbage in half on a flat work surface. Remove half of the core and most of the interior leaves from one half cabbage to act as a bowl. Thinly slice other half. Finely chop 1/2 red onion; thinly slice other half.
2. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. Transfer beef mixture to cabbage bowl; top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 410
• fat: 27 g
• sats: 7 g
• carbs: 23 g
• fibre: 6 g
• protein: 24 g
• salt: 0.878 g