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Cook time
1 hour
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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
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Ingredients
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1/2
head of nappa (Chinese) cabbage
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1 1/2 teaspoons
kosher salt
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1 pound
lean ground pork
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1 pound
ground turkey
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1 cup
finely chopped cilantro
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1
medium onion, finely diced
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4-5
green onions (green and white parts), sliced diagonally
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1 tablespoon
vegetable oil
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1 tablespoon
fresh ginger, minced
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4
medium cloves garlic, smashed, then minced
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1 teaspoon
ground coriander
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1/2 teaspoon
ground turmeric
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1 1/2 teaspoons
ground cumin
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1/2 teaspoon
cayenne pepper
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sea salt, to taste
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Thai basil, tomato sauce, and/or sriracha, for toppings
Directions
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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.
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Drain water from cabbage completely, then return to bowl.
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Add to cabbage pork, turkey, cilantro, onion, green onions, vegetable oil, fresh ginger, garlic, coriander, turmeric, cumin, cayenne pepper, and sea salt (as desired).
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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.
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Bake for 45 minutes to an hour.
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Serve topped with fresh chopped Thai Basil or sriracha.
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