I got this idea from all the meatza recipes I see on the internet. I’m always looking for new ways to use napa cabbage (also called Chinese cabbage) and this creation just made my regular pork recipe rotations. This was absolutely DELICIOUS!!! One of the best Asian dishes I’ve made in a very long time! Even my picky husband liked this and had seconds! And it wasn’t as “heavy” as the meatzas made with beef crusts I’ve tried. This recipe is not suitable for Induction as written. That said, you could use pork rind “flour” or the dry ingredients for a one minute flax muffin (the recipe with no almond flour in it!) and still be able to enjoy this recipe. Those that need it to be gluten-free can substitute in Jennifer Eloff’s Gluten-Free Bake Mix for the Einkorn Bake Mix (though mine is actually a tad lower in carbs😉.
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MEAT CRUST INGREDIENTS:
1 lb. extra lean pork, ground
1 T. low-sodium soy sauce
1 T. Sriracha chili sauce
1 clove garlic, minced
½ tsp. fresh ginger root, minced
1 small jalapeno, seeded and minced fine
1/3 c. red bell pepper, chopped
1 T. olive oil
2 c. shredded napa cabbage
½ c. green onion, chopped
3 large eggs
1/3 c. sour cream
3 T. my homemade Shawarma mayonnaise (or low-carb mayo)
¼ tsp. salt
2 tsp. baking powder
DIRECTIONS: Preheat oven to 350º. Mix the meat crust ingredients in a mixing bowl using a fork or your hands and press into a greased tart or quiche pan. Press evenly and up the sides of the pan about ½ inch. Pop into oven and bake 10-12 minutes to partially cook. Remove and gently tilt to drain off excess juices.
Shred the cabbage and place in a bowl. Chop the green onion and red pepper. Heat the oil in a skillet and saute red pepper until tender. Add green onion to the skillet and saute just 1 minute. Scrape this mixture into the cabbage and stir. Add all remaining ingredient to the bowl and mix well. Spoon the mixture into the meat “crust” and bake for 20-30 minutes longer or until center is firm and set. Remove and cut into 8 wedges. We each ate two wedges.
NUTRITIONAL INFO: Makes 8 servings, each contains:
25 g fat
4.06 g carbs, .91 g fiber, 3.15 g NET CARBS
13.8 g protein
322 mg sodium