-
Cook time
1 hour -
Serves
4
Author Notes
This recipe started off completely by accident! I was making homemade momo (Nepalese dumplings) from Jyoti Pathak’s tasty recipe, when I ran out of wrappers with quite a bit of filling left. Not wanting to waste food, I dumped it in a meatloaf pan. The result – delicious! —Hannah
Ingredients
1/2
head of nappa (Chinese) cabbage
1 1/2 teaspoons
kosher salt
1 pound
lean ground pork
1 pound
ground turkey
1 cup
finely chopped cilantro
1
medium onion, finely diced
4-5
green onions (green and white parts), sliced diagonally
1 tablespoon
vegetable oil
1 tablespoon
fresh ginger, minced
4
medium cloves garlic, smashed, then minced
1 teaspoon
ground coriander
1/2 teaspoon
ground turmeric
1 1/2 teaspoons
ground cumin
1/2 teaspoon
cayenne pepper-
sea salt, to taste -
Thai basil, tomato sauce, and/or sriracha, for toppings
Directions
- Finely shred the nappa cabbage and place in a large bowl. Add kosher salt to cabbage and toss for 2-3 minutes with your hands, until cabbage starts to break down and release its water.
- Drain water from cabbage completely, then return to bowl.
- Add to cabbage pork, turkey, cilantro, onion, green onions, vegetable oil, fresh ginger, garlic, coriander, turmeric, cumin, cayenne pepper, and sea salt (as desired).
- Mix all ingredients thoroughly with your hands (using a spoon or other utensil doesn’t get the ground meat mixed in). When mixed, shape in a 5×9 loaf pan.
- Bake for 45 minutes to an hour.
- Serve topped with fresh chopped Thai Basil or sriracha.