Spicy Larb with Cabbage Cups

Ingredients for Spicy Larb with Cabbage Cups

• 120ml raw skin-on peanuts

• 2 tablespoons vegetable oil

• 4 garlic cloves, crushed

• 450g pork mince, beef, or lamb

• Kosher salt

• 1 large shallot, thinly sliced into rings

• 5 spring onions, thinly sliced

• 4 red or green Thai chillies, thinly sliced

• 1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced

• 2 tablespoons fresh lime juice

• 1 tablespoon plus 1 teaspoon 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)

How to make Spicy Larb with Cabbage Cups

Preheat oven to 177°C. 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, spring onions, chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.