When life gives you excess cabbage, make Pork Belly Buns & Spring Rolls!

Chef Eric Low and SideChef introduce 2 easy recipes made with leftover cabbage.

Don’t feel like cooking? Swap leftover cabbage with your friends instead to help save up to 10,000 tonnes of food in a year! Learn more here.

1. Kung Pow Pork Belly Buns with Green Mango (adapted from SideChef) (6 portions)


1 lb   Sugar

1 1/4  Lime Juice

2 cup Gochujang Korean Chili Sauce

1 1/4 cup Fish Sauce

20 g Garlic

20 g Ginger

60 g Corn Starch

1.5 lb Pork Belly

1 cup Onion

2 clove Garlic

1/2 in Ginger

Salt and Pepper

4 cup Chicken Stock

1/2 cup Tomato Juice

to taste Peanuts

to taste Lemongrass

to taste  Thai Basil

6 Steamed Buns

1 cup Shredded Cabbage

to taste Fresh Coriander Leaves

1 tsp Canola Oil

2 tsp Lime Juice

to taste Korean Red Chili Powder

to taste Salt

Preparation Method

  1. Place sugar, lime juice, Gochujang Korean Chili Sauce, fish Sauce, garlic, ginger and corn starch in a pot. Bring to a boil while whisking allowing the cornstarch to thicken the mixture. Set aside. Thin with hot water if necessary.
  2. Place the pork belly in a heavy bottomed pot on medium heat, render the fat for 5 minutes. Add the onion, garlic, ginger and salt and pepper. Cook for 7-8 minutes.
  3. Add the chicken stock and tomato juice. Cover the pot, turn the heat to low and cook for 1-1/2 hours until very tender.
  4. Remove pork belly from the liquid. Cool slightly on a cutting board and slice into ½” pieces. Heat a sauté pan over medium, high heat. Add Canola Oil and quickly sear braised pork pieces. Remove from the pan and drain on a piece of kitchen towel.
  5. Coat the braised bacon pieces in the Gochujang sauce mixture.
  6. Dress the sliced cabbage with lime juice, salt and Korean red chili powder. Place inside each of the steamed buns, placing a piece of pork on top of it.
  7. Garnish heavily with peanuts, lemongrass, Thai basil and fresh coriander leaves.

2. Shanghai Cabbage Spring Rolls (4 portions)


20g                 Small Dried Shrimps, rinsed

50g                 Dried Shitake Mushrooms, sliced

300g               Leftover cabbage, sliced

50g                 Black Fungus, soaked and sliced

100g               Leeks, sliced

200ml             Chicken Stock


Cornstarch for thickening

12pcs             Spring Roll Wrappers

Oil for deep frying

Preparation Method

  1. Heat oil in wok, fry the dried shrimps till fragrant. Add the mushrooms, cabbage, black fungus and leeks. Cook briefly.
  2. Pour in chicken stock, braised cabbage till soft. Season the mixture with salt and white pepper. Thicken the filling with some cornstarch. Allow fillings to cool before use.
  3. Place 2tbsps of fillings on each spring roll wrapper. Fold inwards and roll into a spring roll, seal with some egg white at the end. Repeat till all fillings are used up.