Vietnamese Beef and Red Cabbage Bowl

Ingredients

• 1 head red cabbage
• 1 red onion , halved
• 3 tablespoons canola oil , divided
• 1 pound lean ground beef
• 1 red Fresno chile pepper , sliced very thinly
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon packed brown sugar
• 0.5 teaspoons grated lime zest
• 0.5 cups chopped fresh cilantro
• 0.25 cups chopped fresh mint
• 1 lime , cut into wedges

Instructions

1. 1

   Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.

2. 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. 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. 4

   Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.