25 oz. green cabbage 51⁄3 oz. butter 20 oz. ground pork or ground lamb 1 tsp salt 2 garlic cloves 1 tsp onion powder ¼ tsp ground black pepper 1 tbsp white wine vinegar 1 tbsp red curry paste ½ yellow onion, finely chopped ½ cup fresh cilantro 1 cup mayonnaise
Shred the cabbage with a knife or in a food processor as finely as possible.Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened, about 5-6 minutes.Add spices and vinegar. Sauté until fragrant. Place the cabbage in a bowl, and reserve.Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.Lower the heat a little and add the cabbage back to the pan. Stir until everything is warmed through.Finish seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving with a dollop of mayonnaise or sour cream.