Hands-on Time
27 Mins
Total Time
27 Mins
Serves 4 (serving size: 2 filled cabbage leaves)


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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

cconnito's Review

October 31, 2011
Flavors were delicious but was quite cumbersome to eat as directed. Made cabbage beef roll-ups instead; stirred the peanuts in with the beef mixture and literally made like a soft taco. I will make this again, but not try and be so fancy about it with the Cabbage-Cups. This would be a 5 star recipe but... the only thing i did differently was strain the meat in a colander before mixing in the sauce. I also use Truvia instead of sugar, just because its a good subsitute, and you gotta cut back where ya can!

foodieforpeace's Review

January 16, 2012
The inspiration for using this recipe was having a bag of organic Thai mixed veggies in the freezer to use as a side dish. Used whole wheat wraps (110 kcal) which increased the calories but still fine for dinner. Really like the mix of flavors but would increase the garlic and ginger next time. Thickened the sauce with 1/2 tsp cornstarch with a bit of water.

SCtoNC's Review

September 24, 2011

jostrei's Review

April 18, 2013
I'm not sure where I went wrong, but I did not love this recipe. I thought the fish sauce was a little overpowering. The BF did like it a lot, but for me, I would tweak it next time and use more ginger and less fish sauce.

mikoprice's Review

February 23, 2013

loncher04285's Review

September 19, 2011
This was so easy and delicious. No leftovers and asked to make again!!

julie64's Review

December 05, 2011
Very yummy! We like things spicy so doubled the red pepper (and then some). However, next time I'm just going to double the whole thing - it's just about gone! Served with Boston lettuce (we're not big cabbage fans), brown rice and stir fried snow peas. Will definitely make this again!

KelliJack1016's Review

January 04, 2012
This was great and very easy to make! I followed some of the suggestions and blanched the cabbage leaves and we liked it that way. I also tossed the onions, cilantro and sauce into my pan after the beef cooked to save 1 less bowl, and my onions got cooked a little - but we liked it that way. I used the leftover cabbage and made the Cranberry Almond Coleslaw on this site to serve on the side - yum yum!

taves7's Review

January 02, 2013
Very easy to make. I changed the cabbage for Boston lettuce, but that was kind of messy. Still tasty, just have napkins on hand. So quick and flavorful.

VWeisman's Review

October 10, 2011
Fabulous family dinner! Made it tonight and hubby and kids loved it. Should have doubled the recipe because there was not enough for 5 of us to have 2 full cabbage cups. Served it with extra cilantro, lime, peanuts and chopped fresh jalapeno. Fortunately, the onions were not too strong and I didn't add the red pepper to avoid it being overly spicy for the younger ones. Hubby and I added fresh jalapeno pepper to it with terrific results. YUM!