I’m going to make this one short and sweet. My kids are home this week. We went to Six Flags Great Adventure yesterday and it was a complete blast so they are happy to veg for a little while this morning but I don’t want to spend too much time at the computer. The summer has been amazing and we are headed off to vacation for two weeks to finish it off. It’s our first time renting a house out on Long Island and I am so excited to drive (vs. fly) and spend some time at the beach, on bikes and just hanging out with the kiddos.
We’ll be cooking most of our meals out there so I won’t be on a complete hiatus from the kitchen though you may not hear back from me here again until we are home. However, if you are interested in seeing what’s cooking, check out my Instagram page where I post almost daily. I am also beginning to work as an editor at FeedFeed; a wonderful website dedicated to connecting people who love to cook. Here is my gluten-free dinners and sides feed which features over 30 great recipes.
I am loving ground pork lately. It is so easy to cook up and a great weeknight dinner. I sauté the vegetables first, brown the meat, add some seasoning and then serve it in lettuce cups. It’s become a staple in our house and I hope you will love it too. Enjoy the rest of your summer!
- ½ small head red cabbage, thinly sliced
- kosher salt
- 3 tbsp canola oil, divided
- 1 spring onion bulb or large shallot, diced small
- ½ bell pepper, diced small
- 2 garlic cloves, minced
- 1" piece ginger, peeled and minced
- 1 lb ground pork
- ½ lime, juiced
- 2 tbsp gluten-free soy sauce
- 1 tbsp gluten-free teriyaki sauce
- 1 tsp fish sauce
- 1 tsp sambal oelek, optional (or substitute a little srirachi for spicy flavor)
- salt and pepper to taste
- ¼ cup cilantro, minced
- 1 head boston bibb or other leafy lettuce, separated
- Place red cabbage in a small bowl, season with kosher salt and set aside. Heat a large skillet over medium heat and add 1½ tbsp canola oil. Add onion and pepper and sauté, tossing occasionally, about 3-4 minutes or until softened. Add garlic and ginger and continue cooking until fragrant, about 1 minute more. Transfer cooked vegetables to a small bowl.
- Raise heat to medium-high and add remaining oil. Once hot, add pork and break up gently. Allow to begin to brown, about 3-5 minutes before tossing to brown all over, an additional 4-5 minutes. Drain any excess liquid and add cooked vegetables, lime juice, soy, teriyaki, fish sauce and sambal oelek. Bring to a boil and simmer until pork is cooked through, about 2-3 minutes more, and toss in cilantro. Taste and season with salt and pepper, if needed.
- Rinse salt off of red cabbage with cold water. Serve ground pork in lettuce cups and top with red cabbage for garnish and crunch.