Vietnamese Beef and Red Cabbage Bowl Recipe

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.