Spicy Larb with Cabbage Cups
A vibrant Thai-inspired minced meat salad featuring ground meat seasoned with aromatic lemongrass, chilies, and fresh herbs, served in crisp cabbage cups. This flavorful dish combines the perfect balance of spicy, sour, and savory elements.
Ingredients
- •½ cup raw skin-on peanuts
- •2 Tbsp vegetable oil
- •4 cloves garlic
- •1 lb ground meat
- •1 to taste Kosher salt
- •1 large shallot
- •5 whole scallions
- •4 whole Thai chiles
- •1 stalk lemongrass
- •2 Tbsp fresh lime juice
- •1⅓ Tbsp fish sauce
- •1 cup mint leaves
- •¼ head green cabbage
- •1 to serve rice and lime wedges
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.
8 min
- 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.
10 min
- 3.
Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.
2 min
