Fridge to Fork

Healthy Eats (plus a few treats)

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Spicy Venison Cabbage Bowl

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Spicy Venison Cabbage Bowl

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.

Spicy Venison Cabbage Bowl Fridge to Fork

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.

Spicy Venison Cabbage Bowl

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.

Spicy Venison Cabbage Bowl

Created by on September 29, 2016

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m
  • Serves: 4

Ingredients

  • 1 pkg coleslaw mix, or thinly sliced green cabbage
  • 1 1/2 c sliced sugar snap peas
  • 1 red bell pepper, chopped
  • 1 lb ground venison, lean beef, or turkey
  • 2 tbsp. hoisin sauce
  • 2 tbsp. chili paste (I use Sambal Oelek)
  • Squirt of honey, agave, or maple syrup (your choice)
  • 1 tbsp. water
  • zest and juice of one lime
  • 1/2 c sliced green onion
  • 1/2 c chopped cilantro (optional)

Instructions

  1. If you're not using packaged coleslaw mix, thinly slice about 4 cups of cabbage. Slice the sugar snap peas on the diagonal. Chop the red bell pepper. Slice the green onion. Set aside for now.
  2. In a large nonstick frying pan on medium-high heat, brown the ground venison, beef, or turkey, breaking apart the meat as it cooks. If you are cooking venison or beef, you will likely want to drain off the excess fat after browning your meat.
  3. While the meat is browning, zest and juice the lime into a small bowl.
  4. In a separate bowl, mix together the hoisin sauce, chili paste, and water. Taste the sauce to check the heat. If it's too spicy for you, add more water and/or hoisin sauce. Add a small squirt of honey, agave, or maple syrup to add sweetness if desired.
  5. Once the meat has cooked, add the sauce mixture, and continue to stir the meat until most of the liquid has evaporated. Remove the pan from heat and stir in the lime zest, lime juice, sliced green onion, and cilantro.
  6. To assemble: Put 1/4 of your sliced cabbage or coleslaw mix into each bowl. Top with a scoop of spicy meat, sugar snap peas, and red bell pepper. The spicy ground meat keeps well in the refrigerator for 2-3 days. Keep in a separate container from the vegetables and assemble the bowl at mealtime! This recipe is adapted from Kalynskitchen.com's Siracha Beef Cabbage Bowl.
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