Savory Pork & Napa Cabbage Rice Bowls
A fast, cozy Japanese-inspired rice bowl with savory ground pork, sweet-tender Napa cabbage, carrots, and a bright cucumber-lime finish. It’s weeknight-friendly, seasonal for Washington in early March, and uses some of the best-value produce on your list.
Back to full listIngredients
- 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 package $5.99
- Organic Napa Cabbage about 3/4 lb, thinly sliced $1.99/lb
- Organic Loose Carrots 2 medium, thinly sliced or julienned $1.49/lb
- Yellow Onion 1/2 medium, thinly sliced $1.49/lb
- Slicing Cucumber 1, thinly sliced $0.89
- Lime 1 $0.59
- Organic Garlic, 3 CT 2 cloves, minced $2.89
- Yellow Potato or rice from pantry optional if substituting potatoes; otherwise 1 cup cooked rice from pantry $1.49/lb
Instructions
- Prep 1 package 365 by Whole Foods Market Ground Pork NAE, 16 OZ ($5.99), about 3/4 pound Organic Napa Cabbage ($1.99/lb) thinly sliced, 2 medium Organic Loose Carrots ($1.49/lb) thinly sliced, 1/2 medium Yellow Onion ($1.49/lb) thinly sliced, 1 Slicing Cucumber ($0.89) thinly sliced, 2 cloves Organic Garlic ($2.89/3 ct) minced, and 1 Lime ($0.59) cut in half.
- Start your starch first. Cook 1 cup rice from pantry according to package directions for 2 servings. If using potatoes instead, dice 3/4 pound Yellow Potato ($1.49/lb) and simmer until tender, then pan-crisp later.
- Toss the sliced Slicing Cucumber ($0.89) with the juice of 1/2 Lime ($0.59) and a pinch of salt from pantry. Set aside as a quick fresh side.
- Heat 1 tablespoon oil from pantry in a large skillet over medium-high heat. Add 1/2 sliced Yellow Onion ($1.49/lb) and 2 minced cloves Organic Garlic ($2.89/3 ct). Cook 2 minutes until fragrant.
- Add 1 package Ground Pork NAE, 16 OZ ($5.99). Break it up and cook 5 to 6 minutes until browned.
- Stir in the 2 sliced Organic Loose Carrots ($1.49/lb) and the 3/4 pound sliced Organic Napa Cabbage ($1.99/lb). Add 2 tablespoons soy sauce, 1 tablespoon water, and 1 teaspoon honey or brown sugar from pantry. Cook 5 to 7 minutes, stirring, until the cabbage is tender but not mushy.
- Season the pork mixture with black pepper and the remaining 1/2 Lime ($0.59) juice. If you cooked potatoes instead of rice, push the pork mixture to one side of the skillet and crisp the drained diced Yellow Potato ($1.49/lb) in a little extra oil until golden.
- Serve the savory pork and cabbage over the cooked rice, with the limey cucumber on the side or tucked right into the bowl.
- Wine pairing: pour a lightly chilled Pinot Noir or a dry Riesling.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: About 650-750 calories per serving depending on rice portion. Good protein from pork, plus fiber and vitamin A from carrots and cabbage. To lighten it, use extra cabbage and a smaller rice serving.
Drink pairing: A lightly chilled Pinot Noir or a dry Riesling works beautifully. Pinot Noir complements the savory pork and sweet cabbage without overpowering; dry Riesling echoes the lime and handles the salty-sweet glaze with ease.