Spicy Larb With Cabbage Cups Recipes
SPICY LARB WITH CABBAGE CUPS
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
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.
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LARB WITH CABBAGE RECIPE | BON APPéTIT
2018-03-20 Spicy Larb with Cabbage Cups. By Andy Baraghani. March 20, 2018. 5.0 (13) Read Reviews. Photo by Stephen Kent Johnson, Food Styling by …
From bonappetit.com
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From bonappetit.com
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- Preheat oven to 350°. 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. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
SPICY MUSHROOM LARB RECIPE | BON APPéTIT
2018-12-26 2018-12-26 The cabbage cups really do a lot of work: they balanced out the sourness of the larb, made the meal a lot more filling, and, of …
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From bonappetit.com
4.6/5 (39)Estimated Reading Time 6 minsServings 2
- Heat 3 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, undisturbed, until bottom sides are golden brown, about 5 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed to avoid scorching, until golden brown all over, about 4 minutes more. Add scallions, garlic, and ginger, followed by remaining 1 Tbsp. oil, and cook, stirring often, until softened and fragrant, about 2 minutes. Remove from heat; season lightly with salt. Mix in shallot, chile, mint, fish sauce, and half of peanuts. Taste and season with more salt if needed.
- Transfer larb to a large bowl. Serve with cabbage, lime wedges, and remaining peanuts alongside.
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SPICY LARB WITH CABBAGE CUPS – NUTRI EVERY DAY.COM
2020-02-25 1 cup torn mint leaves. 1/4 head of green cabbage, halved crosswise, leaves separated. Cooked short-grain rice and lime wedges (for serving) Instructions: 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.
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Reviews 466Total Time 56 minsServings 4Calories 2161 per serving
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SPICY LARB WITH CABBAGE CUPS | RECIPE | GROUND LAMB ...
Mar 24, 2020 - Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. This larb recipe is one of our go-tos.
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Mar 25, 2020 - 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.
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Mar 25, 2020 - 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 cravi…
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Nov 8, 2020 - Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. This larb recipe is one of our go-tos.
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Mar 20, 2018 - Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. This larb recipe is one of our go-tos.
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Apr 4, 2020 - 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 cravi…
From pinterest.ca
From pinterest.ca
SPICY LARB WITH CABBAGE CUPS RECIPES
Spicy Larb With Cabbage Cups Recipes SPICY LARB WITH CABBAGE CUPS. 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 …
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Mar 28, 2018 - Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. This larb recipe is one of our go-tos.
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