When I stumbled upon this Siracha Beef Cabbage Bowl recipe from Kalyn’s Kitchen a few years ago, I was instantly in love. Then, as now, I was trying to eat less processed food and carbs, and I knew that this recipe would be a super satisfying and healthy dinner to add to my rotation. Well, it’s three years later and I still love this recipe. I’ve tried variations with ground turkey and ground chicken. I’ve added matchstick carrots, chopped radishes, and crushed peanuts. And guess what? I’ve loved them all.
Last week though, when I got home with all my ingredients from the store, it turned out that I had neither the siracha nor the fish sauce in the fridge that I thought I had. But when a girl wants a cabbage bowl, she wants a cabbage bowl. So I improvised. And it turns out this is my favorite cabbage bowl yet. This version uses fewer ingredients than Kalyn’s version, so it’s totally whip-up-able on a Tuesday night. I have completely omitted the dressing for the slaw in my cabbage bowl, because I find that the bowl has plenty of flavor without it.
The best part about this bowl is the versatility. I happened to have a pound of ground venison in the freezer and chose to use it for this particular bowl– and it was divine. But you can use beef or ground turkey. Though I haven’t tried it (yet) I’m sure that tofu crumbles would also be delicious in this spicy sauce. I’ve settled on green onion, cilantro, and red pepper for my toppings, but the world is really your oyster here. Throw whatever veggies you like on top. Get creative and let us know in the comments how your bowl turns out!
To make this recipe clean or paleo: use Grade A maple syrup as your sweetener and make your own paleo hoisin sauce.