Cabbage Salad

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Credit: The Pork Cookbook by Bruce Aidells
The National Culinary Review, November 2003


2 tablespoons peanut oil
6 cups thinly shredded cabbage (Napa, savoy, or green head)
1 tablespoon fermented Chinese black beans
3 cloves garlic, peeled and thinly sliced
Braising liquid from the pork belly
3 green onions, thinly sliced, for garnish


Method: Heat oil over moderate heat in a large high-sided skillet or Dutch oven. Add cabbage, black beans, and garlic and stir. Cover and continue to cook until cabbage is wilted, stirring mixture from time to time. Add 1 cup of the reserved braising liquid and cook uncovered for 5 minutes until cabbage is soft (Napa cabbage takes less time, while green head cabbage may take more). To serve, cut belly into 3/8-inch slices and arrange over cabbage (one or two slices per serving). Cover and cook 2 to 3 minutes more, or until meat is warmed through. Carefully transfer to a serving platter and garnish with green onions.


6 servings


Salad, Side, The National Culinary Review

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