Pork and Cabbage Raab Stirfry

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Pork and Cabbage Raab Stirfry


  • Several slices bacon or pork belly
  • 4 cloves garlic, chopped
  • 2 bunches cabbage raab (or other raab), bottom ends trimmed
  • Dash olive oil
  • Salt and pepper to taste
  • Cayenne to taste (optional)
  • Brown rice or cooked whole grains


  1. Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

  2. Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

  3. Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.


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