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Roasted Cabbage with Pork Larb Salad

1

  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Roasted Cabbage with Pork Larb Salad

(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.

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