Cabbage stew

Cabbage stew – Nothing warms the body, heart and soul on a cold winter evening as a hearty stew. This Cabbage and pork stew is very popular in Thailand though originally from China. The soup becomes sweet after a while due to the cabbage. It mixes well with the Shitake mushrooms. We love pork in this dish, but you can of course substitute it for tofu or chicken or whatever you like. We hope you try this little piece of home at your home. It will do good for your health and your soul!

Cabbage stew

Cabbage stew

Recipe by Just LagomCourse: MainCuisine: Thai

Servings

2-3

Servings

Ingredients

• 1 medium size cabbage (cut into quater)

• 500 g pork neck or pork belly (cut into bite size piece)

• 5 dried shitake mushroom (soaked in hot water for 5mins)

• 5 cloves of garlic

• 2 tsp white pepper

• 3 tsp caster sugar

• 4 tbsp light soy sauce

• 3 tbsp oyster sauce

• ½ tsp salt

• 3 liter of water

Instructions

• Put the pot on medium high heat, add pork and fry until it turns golden brown. Take the pork out and in the fat released fry the cabbage until it turns a bit brown. ( If you’re using another protein, just add a little oil for frying)
• Add water, fried pork, mushroom (and mushroom water), garlic and all the seasoning. Let it boil for at least 45 minutes until the cabbage is soft.
• Serve warm with jasmin rice on the side.