Spicy Larb with Cabbage Cups

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant spicy larb with cabbage cups is a wonderful example of a high-protein dish that doesn't compromise on bold, aromatic flavours. Traditionally a staple of Laotian and Thai cuisine, this version uses minced meat quickly fried with lemongrass, garlic, and chillies to create a savoury and spicy base. The addition of fresh lime juice and fish sauce provides that essential balance of salty and sour, while handfuls of fresh mint leaves add a cooling, herbal finish.

Ideal for a light weeknight supper or a social sharing platter, this recipe replaces heavy wraps with crunchy cabbage leaves for a refreshing texture. It is a fantastic option for those seeking a nutritious, low-carbohydrate meal that remains deeply satisfying. Serve it alongside fragrant short-grain rice and extra lime wedges to tailor the heat and zing to your preference.

Ingredients for Spicy Larb with Cabbage Cups

120ml raw skin-on peanuts
2 matskedar vegetabilisk olja
4 garlic cloves, crushed
450g pork mince, beef, or lamb
Koshersalt
1 stor schalottenlök, tunt skivad i ringar
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 matskedar färsk limejuice
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.

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