Cabbage is apparently having a moment. Well actually, it’s more a moment of appreciation than a full-blown trend, but nevertheless, this article just happened to come out in the NY Times the day after I made this dish. Coincidence? No, it’s just that cabbage is one of the only vegetables that can be found at top quality right now (the dead of winter.) The sauteed cabbage recipe, spiced with chilies and lots of ginger, is from Lucinda Scala Quinn’s Mad Hungry book. I wanted to build a meal around it. Pork tenderloin with a simple hoisin-ginger glaze was an easy pairing. I added rice and topped it with a crispy fried egg and lots of sriracha.
To make it, follow the recipe for Mad Hungry’s Shredded Sauteed Cabbage. Also cook some basmati or other long-grain white rice. Heat broiler; season a trimmed pork tenderloin with salt and pepper (I like to butterfly it a little by slicing it lengthwise, but not all the way through, and opening it like a book, but that’s optional.) Make a glaze by combining 1/3 cup hoisin, 2 tablespoons rice vinegar, and about a teaspoon of grated ginger. Broil pork 2 inches from heat for about 5 minutes per side (internal temp should be 140 to 145 degrees), glazing each side twice–halfway through and just before finishing. Remove from oven, let rest, slice. Fill a bowl with rice, top with a generous amount of cabbage, some pork, and a crispy fried egg. Garnish with sriracha.
By the way, look for nice, fresh-looking cabbage at your farmers’ market. God knows when the stuff at the supermarket was harvested. You want it sweet and crisp.