Tonight’s dinner was based around a head of cabbage graciously offered by our friend Josefina who had an excess of veggies in her farm share last week. For the full details see the original Whole Foods recipe which I more or less followed to put this together.

As you can see from the picture the results were delicious.

A few things that I noted while making this: cook the pork on medium heat rather than medium high if your stove stop is particularly efficient and either way, open some windows to let out the smoke. The pork loin I used was just under 1 lb. and made enough for 4 people. At the end of the process I found that my marinade was already quite thick and did not need much more time on the heat to give the right consistency. Also, I left out the canned baby corn because I am not too fond of it and felt there were more than enough ingredients to toss together the slaw.

If you make it at home let me know what you think.

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