Best 2 Spicy Larb With Cabbage Cups Recipes

**Tantalize your taste buds with a culinary journey to Thailand, where flavors dance and spices ignite the senses. Embark on a voyage of culinary exploration with our Spicy Larb with Cabbage Cups, a dish that encapsulates the essence of Thai cuisine. This delectable Larb salad, a symphony of textures and flavors, marries the vibrant heat of chilies with the cooling crunch of cabbage cups. Alongside this main attraction, discover a treasure trove of complementary recipes that elevate your dining experience. Craft a refreshing Cucumber Salad with zesty lime dressing, a zesty Papaya Salad bursting with tropical flavors, and a classic Som Tum featuring the tangy allure of unripe papaya. Immerse yourself in the vibrant tapestry of Thai cuisine with this collection of tantalizing recipes.**

Here are our top 2 tried and tested recipes!

SPICY LARB WITH CABBAGE CUPS

Spicy Larb with Cabbage Cups image

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Ground Lamb Ground Beef Chile Pepper Lemongrass Mint Cabbage Rice Peanut Garlic Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 14

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)

Steps:

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.
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.

SPICY LARB

Spicy Larb image

A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.

Provided by Topher

Categories Soy/Tofu

Time 32m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
2 teaspoons vegetable oil
1/2 teaspoon dark sesame oil
2 cups thinly vertically sliced red onions
3 garlic cloves, minced
2 serrano chilies, thinly sliced
1/2 cup chopped fresh basil
1/4 cup chopped of fresh mint
9 large cabbage leaves (green or red)

Steps:

Combine first 5 ingredients, stirring until sugar dissolves; set aside.
Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes.
Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.

Nutrition Facts : Calories 46.4, Fat 1.4, SaturatedFat 0.2, Sodium 369.2, Carbohydrate 8.5, Fiber 1.6, Sugar 4.5, Protein 1.2

Tips:

Using fresh, high-quality ingredients is key to making a delicious larb. Look for vibrant and crisp vegetables, and make sure the meat is fresh and flavorful.
Don't be afraid to adjust the ingredients to suit your taste. If you like it spicier, add more chili peppers. If you prefer a more sour flavor, add more lime juice. You can also add more or less vegetables, depending on your preference.
If you don't have a mortar and pestle, you can use a food processor to grind the herbs and spices. Just be sure not to over-process them, or they will lose their flavor.
Larb is a great dish to serve with rice or cabbage cups. It can also be served as a lettuce wrap or on top of salad greens.
Larb can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prep.

Conclusion:

Spicy larb with cabbage cups is a delicious and refreshing dish that is perfect for a hot summer day. It is packed with flavor and nutrients, and it is also very easy to make. If you are looking for a new and exciting way to enjoy larb, this recipe is definitely worth trying.