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

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

Karen Levin
Recipe by Cooking Light October 2011

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Read the full recipe after the video.

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
Serves 4 (serving size: 2 filled cabbage leaves)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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