b'TO PREPARE THE CABBAGE:In a large pot, add 2 quarts of water. Bring to a boil and blanch the cabbage for 5 minutes.Strain, and shock in ice water to slow the cooking process. Strain again, and reserve.In a small pot, combine the cream and garlic. Reduce by half and season with salt and pepper.Mix 1 tablespoon cornstarch and 1 tablespoon water together, and then add to the cream-and- garlic mixture. Simmer for 5 minutes, then add the drained cabbage to the cream and stir inthe mustard greens.Divide the creamed cabbage and pork belly into 6 equal portions. Place the cabbage in the centerof each plate, and top with the pork belly. Garnish with the celery leaves, and serve.CHEF STELLINOS SUGGESTED WINE PAIRING:Scala Dei Prior165'