Rating: 4.5 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

In Thailand, the spicy ground beef mixture is called larb. Serve with lime wedges.

Recipe by Cooking Light October 2011


Read the full recipe after the video.

Recipe Summary

27 mins
27 mins
Serves 4 (serving size: 2 filled cabbage leaves)


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.

  • Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.

Nutrition Facts

292 calories; fat 16.7g; saturated fat 5.4g; mono fat 7.3g; poly fat 2.4g; protein 25.4g; carbohydrates 10.9g; fiber 2.4g; cholesterol 74mg; iron 3.1mg; sodium 516mg; calcium 51mg.