Best 4 Edible Red Cabbage Bowl Recipes

RED CABBAGE-ENDIVE SALAD

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

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

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.

EDIBLE RED CABBAGE BOWL

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.