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Braised cabbage with turmeric, ginger and belly pork

This is a family favourite at this time of year and a little different from the traditional recipes using cabbage. The recipe itself is from Reunion Island, and one that my mum used to cook a lot in winter. The fat from the belly pork mixed with the ginger and turmeric, turns the simple, humble cabbage into a culinary delight. It's not too difficult to make either, so I do hope you give it a go.

Image with a pot containing belly pork cooked with cabbage leaves, recipe can be found on the blog of cooking school Gourmandises Academie, Cambridge



500 g of pork belly cut into cubes 

One cabbage, best to use savoy/green leaves cabbage

Half tsp of turmeric

8 to 10 cloves of garlic

Ginger (the size of a TBSP)

3 fresh tomatoes 

You will need either a heavy base saucepan or a non stick pan to cook this



Cut your cabbage into small quarters, it doesn’t have to be finely chopped. Crush your garlic and ginger into a paste. In a pan, add one tbsp of vegetable oil (you don’t want to use olive oil here at all), once the oil is hot add your diced belly pork salt and pepper to season and fry until golden brown. You’re looking for those brownie bits at the bottom of the pan, they will give flavour to the dish. Then add your turmeric, garlic and ginger paste and stir for a minute or so. Add your cabbage, stir and then add your tomatoes. Pour a small glass of hot water  over the top, stir, bring the heat down and let it simmer for 40/45 minutes, until you have a lovely velvety sauce at the bottom. In Reunion we serve it with rice or polenta, mash potatoes would work great too. 

Bon appétit!


You can watch the step by step video on YouTube.

If you enjoy flavoursome autumnal dishes you might want to have a go at my “baked cauliflower with turmeric”