Friday, August 7, 2015

One Pan Pork & Korean-Spiced Napa Cabbage {Paleo & Gluten-Free}

One Pan Pork & Korean-Spiced Napa Cabbage

The headline of my newest recipe is paleo and gluten-free, but if you're like me and eat one-fourth of the chocolate chip brioche that came home from Aldi yesterday, than you can no longer pretend to adhere to fads like paleo or gluten-free. But we all need something to aspire to, now don't we? 


One Pan Pork & Korean-Spiced Napa Cabbage
This recipe is quick, uses only one pan (yay, for less dishes!), is chock-full of veggies and flavor, and you'll be using up all those cabbages from the CSA box

Are you spying that artisan bowl? It's from the talented Donovan at the co-op I volunteer at, Local Roots Food Co-op. I'm so very done with Crate & Barrel dishes — they are seriously crap, mine are all nicked, chipped and break a mile a minute. I've knocked Donovan's bowls hard on my granite counter tops without incidence. Check him out here

The spice featured in this recipe is from local spice shop Season with Spice in Buffalo, MN. Check out their fantastic online store where you can order the Korean chili flake mixture in this recipe, or if you can find plain Korean chili flake, you could use that. But, why wouldn't you just order 3 bottles of this magic, because it is so easy to eat on everything! Travis and I sprinkle it on anytime we want to induce a runny nose (for health reasons, of course). 
One Pan Pork & Korean-Spiced Napa Cabbage

A simple weeknight meal with quick preparation using ingredients that you'll probably have on-hand, is full of nutrients and fiber, and reheats like a dream for lunch tomorrow. 

Printable Recipe Here

One Pan Pork & Korean-Spiced Napa Cabbage

Yield: 4-6 servings depending on sides or hunger level

1 pound ground pork
1" hunk fresh ginger, minced
3 cloves garlic, minced
1 medium-sized head Napa cabbage, or about 10 cups
2 large carrots, julienned
3 large-sized green onions, chopped

Sauce
3 tablespoons Tamari or other gluten-free soy sauce
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1-2 tablespoons Korean Chili Seasoning (depending on the spiciness level you can handle)
1 teaspoon brown sugar

Combine sauce ingredients in a small bowl, set aside.

Set a large skillet over moderate heat and brown ground pork, breaking into large chunks, until cooked through, about 7-9 minutes. Drain off any fat and save for another use. 

Add ginger and garlic to skillet and cook for 1 minute, or until fragrant. Toss in Napa cabbage, stir to combine and cook until wilted, about 5-7 minutes, stirring occasionally. 

Once cabbage has softened, toss in carrots and green onions, give that a quick toss — not much though, because you want crisp carrots and green onions cook down quickly. Pour sauce over, stir to combine. You are ready to eat this one pan wonder. 

5 comments:

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Janet said...

We got 2 kinds of cabbage in our boxes recently. Can I use either one with this recipe?

Becki Melvie said...

Hello, Janet! Thanks for stopping by. I used Napa cabbage which wilts a little faster than the traditional round cabbage that you may have gotten in your basket. If you use the green, round variety make sure to slice it really thin (a mandolin would be great), and don't stir it a lot as it cooks, so it gets a little brown caramelization on the surface. If you have a red cabbage, you can use that, too, but I'm not sure if it will turn everything pink, but hey, who doesn't like pink stir-fry?

Janet said...

We had this for dinner tonight. It got very good reviews.

Becki Melvie said...

Thank you, Janet for returning and taking time to comment on the recipe. Good to hear you got in your daily dose of cruciferous vegetables tonight!