If you have had crack slaw and you like it, you will love this recipe, Its my tweak on the much loved classic!
I started making this with red cabbage because my market had a good deal on it and I like it, I mean what artist doesn’t want to add more color to their food? if you would rather you could use a couple bags of the pre-shredded stuff, but it doesn’t take very long to finely shred a head of cabbage. My recipe started as one of the standard type crack slaw but I find that I tweak recipes to my liking. I like more cabbage to ground beef ratio, and I make a little different sauce too, and because my kiddo’s like to eat this so I don’t put the chili sauce in the whole lot, but rather just on top of what Bill and I eat.
Here’s what you’ll need if you want to try this recipe.
Purple Crack Slaw
- 1 Lb ground beef
- 1 head of red cabbage (or 32 oz shredded cabbage)
- 1 small onion chopped
- 1 inch of fresh ginger minced
- 2 cloves garlic minced
- tsp salt
- optional 1 TBSP good miso paste
- 3 green onions sliced (reserve some for garnish)
- 1 shredded carrot
- 2 TBSP tamari (or soy sauce)
- 2 TBSP rice vinegar
- 1 TBSP sugar
- 1-2 TBSP sesame oil
- Sriracha chili sauce for garnish
- sesame seeds for garnish
- Heat about 1 tsp sesame oil in skillet, brown ground beef with onion, garlic and 1/2 of the minced ginger and salt. Cook until it develops a nice dark color. Remove from pan and set aside.
- Add 1 TBSP sesame oil to skillet and cook cabbage, remaining ginger, green onions and carrot.
- meanwhile (back at the ranch) mix tamari, vinegar, 1 TBSP sesame oil and sugar, add to cabbage and cook until cabbage is tender.
- Add ground beef back into cabbage and fold in.
- plate and top with green onion, chili sauce and sesame seeds. ENJOY!
Here’s the photo break down of the process!
Chop your onion, mince your garlic and ginger. (You can easily peel ginger with a spoon, I will add a video soon!) Another option if you’re in a crunch is you can use those pre-processed herbs and spices that are in the tube or in the little frozen cubes.
Add some sesame oil to your skillet (this gives a really good asian flavor to the dish) and add a chopped onion, beef, garlic, ginger and salt. Start to break up the meat. I like to use a Cast Iron Skillet for almost everything I make, it makes your food turn out really tasty, gives a good color to meat and adds nutritional iron to your diet!
While your meat is browning, shred your head of cabbage, chop your green onions and shred your carrot. I did not use carrot this time but I usually do, plus it adds a little sweetness to the final product.
That’s what were lookin’ for on the ground beef, it really does develop a better flavor if you let it caramelize a little bit! Now remove it from the skillet and set aside for a moment.
Add another TBSP sesame oil to the skillet and then add your cabbage, most of your green onion and remaining ginger. I add my Tamari (pretty much soy sauce, but with a better flavor, you could use good ‘ol soy sauce as well) vinegar, sugar, miso (if you have it) right on top and stir it in. You could mix it in a separate dish and then add it if you fancy.
I know that looks like a TON of cabbage, but fear not, it cooks down!
Cook cabbage until its tender and then add your beef back in. See, wha’d I tell ya? It definitely cooked down!
Now you can plate it and add your garnishes. I add sesame seeds, Sriracha and more green onions to the top, YUM.
P.S. You could also enjoy this with chop sticks if that’s what’ch your into!
Cheers and God bless!