Spicy Larb With Cabbage Cups Recipe

Name: Spicy Larb With Cabbage Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw skin-on peanuts; 2 Tbsp. vegetable oil; 4 garlic cloves, crushed; 1 lb. ground pork, beef, or lamb; Kosher salt; 1 large shallot, thinly sliced into rings; 5 scallions, thinly sliced; 4 red or green Thai chiles, thinly sliced; 1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced; 2 Tbsp. fresh lime juice; 1 Tbsp. plus 1 tsp. fish sauce; 1 cup torn mint leaves; 1/4 head of green cabbage, halved crosswise, leaves separated; Cooked short-grain rice and lime wedges (for serving)

Servings: persons

1/2 cup raw skin-on peanuts
2 Tbsp. vegetable oil
4 garlic cloves, crushed
1 lb. ground pork, beef, or lamb
Kosher salt
1 large shallot, thinly sliced into rings
5 scallions, thinly sliced
4 red or green Thai chiles, thinly sliced
1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. plus 1 tsp. fish sauce
1 cup torn mint leaves
1/4 head of green cabbage, halved crosswise, leaves separated
Cooked short-grain rice and lime wedges (for serving)

1
Preheat oven to 350u00b0F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
2
Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
3
Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup raw skin-on peanuts, 2 Tbsp. vegetable oil, 4 garlic cloves, crushed, 1 lb. ground pork, beef, or lamb, and more.

Yes, Spicy Larb With Cabbage Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Larb With Cabbage Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions