Best 4 Edible Red Cabbage Bowl Recipes

Red Cabbage-Endive Salad image

Provided by Food Network Kitchen

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 cup walnuts
1 medium shallot, minced
1 small head red cabbage, shredded
Kosher salt
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche or heavy cream
2 stalks celery, thinly sliced
3 heads endive, trimmed

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl.
Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots. Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper. Sprinkle with the nuts.

Red Curry Noodle Bowls with Steak and Cabbage image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 14

4 ounces dried flat linguine-width rice noodles
2 1/2 teaspoons kosher salt, plus more
1 pound flank steak
2 tablespoons refined coconut or vegetable oil, divided
1/4 cup red curry paste
2 teaspoons freshly grated ginger
1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
2 1/2 cups low-sodium beef broth
1 (15-ounce) can coconut milk
2 tablespoons fresh lime juice, plus wedges for serving
4 ounces pea sprouts or shoots
1/2 cup basil leaves, preferably purple Thai
1/2 cup mint leaves
Sliced red chiles (for serving)

Steps:

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

Edible Red Cabbage Bowl image

Provided by Kim in the Kitchen

Time 10m

Yield 10

Number Of Ingredients 1

1 head red cabbage

Steps:

Peel any wilted or dry leaves from the cabbage. Cut the top 1/3 from the cabbage.
Carefully slice the bottom of the cabbage, just enough so it doesn't roll around. (If you accidentally cut it crooked don't worry. It will sit on a slight angle as creative flare.)
Cut most of the middle of the cabbage by cutting a little chunk at a time until a bowl is formed, leaving a 1/2-inch border for the sides of the bowl.

Nutrition Facts : Calories 26 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 22.7 mg, Sugar 3.2 g

Edible Red Cabbage Bowl image

Provided by Kim in the Kitchen

Time 10m

Yield 10

Number Of Ingredients 1

1 head red cabbage

Steps:

Peel any wilted or dry leaves from the cabbage. Cut the top 1/3 from the cabbage.
Carefully slice the bottom of the cabbage, just enough so it doesn't roll around. (If you accidentally cut it crooked don't worry. It will sit on a slight angle as creative flare.)
Cut most of the middle of the cabbage by cutting a little chunk at a time until a bowl is formed, leaving a 1/2-inch border for the sides of the bowl.

Nutrition Facts : Calories 26 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 22.7 mg, Sugar 3.2 g