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Course: Sides & Salads
Keyword: cabbage, Pork, pork rinds

Shred Head Butter and Bread- RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
This application was originally developed for a 2001 episode of Good Eats called "Head Games". It was literally nothing but cabbage, butter, and a bunch of bread crumbs and when we recently made it (we had a lot of leftover cabbage), I was not amused...or at least my mouth wasn't. After a bit of tinkering, the dish morphed into something more like the insides of a classic eggroll...and there's nothing wrong with that.
Photo by Lynne Calamia
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  • 1 1/2 teaspoons whole coriander seeds, roughly cracked with mortar and pestle
  • 1 1/2 teaspoons caraway seeds
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup crushed seasoned croutons
  • 1 cup crushed pork rinds
  • 12 ounces ground pork
  • 2 1/2 teaspoons kosher salt, divided
  • 16 ounces shredded green cabbage (about half a medium head)
  • 1/4 cup water
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons hot deli mustard*
  • 1/4 cup golden raisins, chopped**
  • Optional condiments: sweet chili or duck sauce, sweet soy sauce, hot sauce

Specialized Hardware

Mortar and pestle
Large saute pan (11-12-inch)
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes


  • Park a large saute pan over medium heat for 2 minutes. Add the cracked coriander and caraway seeds and toast until fragrant, 2 minutes. Add 2 tablespoons of the butter, the croutons, and the pork rinds, and cook, stirring constantly until golden brown and toasty, about another 2 minutes Remove the crumb mixture to a bowl to cool. Carefully wipe out the pan with a dry kitchen towel or paper towel and return to the burner.
  • Melt the remaining tablespoon of butter in the pan then add the ground pork. Break up clumps of meat with a wooden spoon or spatula and add 1 teaspoon of the salt. Cook, stirring occasionally, until nicely browned, 5 minutes.
  • Add the cabbage, water, remaining 1 1/2 teaspoons salt, and the pepper and cook for 1 minute. Then, add the rice wine vinegar, mustard, and the raisins and cook another minute, ensuring everything is well incorporated.
  • Serve the cabbage salad warm, topped with the crunchy crumb mixture and a drizzle of the condiment of your choice. ( I also like it room temperature.)
*"Deli mustard" is a pretty loose designation that refers to a wide range of spicy "brown" mustards. Our brand of choice here at BrainFood Industries is Mr. Mustard, which contains a fair amount of onion powder and garlic. Although it does contain some sugar, it tastes less sweet to me than say Gulden's, which still qualifies as deli mustard. What I certainly would't use here is anything calling itself "Dijon," which of course contains white wine...not a welcome flavor in this dish.
**Yes, I do say that raisins are ALWAYS optional, and indeed they are. That said, the pop of sweet that golden raisins deliver here really helps the dish and I can't just dump M&M's in there so...
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