Spicy Larb with Cabbage Cups
Spicy Larb with Cabbage Cups is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Transfer larb to a large bowl.
Serve with cabbage, rice, lime wedges, and remaining peanuts.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.