Roasted Cabbage with Pork Larb Salad
3
- Prep Time15 min
- Total Time40 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Who needs lettuce? This hearty cabbage salad with sweet and spicy pork will keep you satisfied.
Ingredients
2 tbsp + 1 tsp canola oil, divided
1 head green cabbage, (1 to 1.25 kg), cut in 8 wedges keeping core intact
1/4 tsp salt
2 454-g pkgs ground pork
1 small red onion, finely chopped
1/4 cup fish sauce
3 tbsp lime juice
1 tbsp chili-garlic sauce
4 tsp packed brown sugar
3 cups coarsely chopped cilantro, leaves and stems
1 cup coarsely chopped mint
4 mini cucumbers, cut into thin rounds
1 red chili pepper, thinly sliced (optional)
lime wedges, (optional)
Instructions
Position rack in centre of oven and preheat to 425F.
Rub 2 tbsp oil and salt all over cabbage wedges on a baking sheet. Arrange cut-side down. Season with pepper. Roast until tender and edges are golden, 20 to 25 min.
Meanwhile, heat a large non-stick frying pan over medium-high. Add remaining 1 tsp oil, and then pork and onion. Cook, stirring often, until no pink remains and mixture is dry, 7 to 10 min. Stir in fish sauce, lime juice, chilli-garlic sauce and sugar. Cook for 1 min.
Divide hot cabbage wedges among 4 plates. Top with pork larb and sprinkle with cilantro, mint, cucumbers and chili pepper. Serve with lime wedges to squeeze over salad.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
