
As the weather cools off, it's the perfect time to turn fall produce into hearty, comforting, soup! For this soup, I paired a head of our .

Sichuan Soul is dedicated to providing tasty, detailed recipes for Chinese cuisine focusing on the deliciously spicy and fragrant dishes of Sichuan.

Medallions of pork are quickly seared and then accompanied by a fresh cabbage salad and a mustard pan sauce.

A summery salad to add to the salad collection of the blog, I was craving coleslaw but then decided to add a few asian-ish elements that I like! So we ended up with cabbage, carrots, bean sprouts and a creamy peanut butter dressing, that is sooo good.

Apparently, cooking red cabbage is not very popular.