Roasted Cabbage with Pork Larb Salad

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15 min


40 min



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.


  • 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)


  1. Position rack in centre of oven and preheat to 425F.
  2. 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.
  3. 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.
  4. 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.