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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
Procedure
- 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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