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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
- 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
- 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 5x9 loaf pan.
- Bake for 45 minutes to an hour.
- Serve topped with fresh chopped Thai Basil or sriracha.