Zesty Stuffed Cabbage Cups with Meat

Nutrition per Serving

Ingredients

Estimated total cost: €8.82 · €2.21/serving

• 1/2 cup unroasted peanuts with skins intactEst. price €0.18–€0.35
• 2 tablespoons high-quality vegetable oilEst. price €0.10–€0.25
• 4 cloves of garlic, pressed for maximum flavor (crush with the back of a knife)Est. price €0.15–€0.40
• 1 pound of ground pork, beef, or lambEst. price €6.00–€12.00
• Kosher salt, to tasteEst. price €0.01–€0.05
• 1 large shallot, thinly sliced into delicate ringsEst. price €0.30–€0.60
• 5 scallions, thinly sliced into fine stripsEst. price €0.25–€0.50
• 4 red or green Thai chiles, thinly sliced into roundsEst. price €0.20–€0.45
• 1 lemongrass stalk, using only the firm bottom third, thinly sliced after removing tough outer layersEst. price €0.40–€0.80
• 2 tablespoons of freshly squeezed lime juiceEst. price €0.15–€0.30

Steps

1. 1Begin by preheating the oven to 350°F. Spread peanuts evenly on a rimmed baking sheet. Toast the peanuts in the oven, stirring halfway through, until the skins are slightly darkened and the nuts turn golden brown, which should take about 6 to 8 minutes. Allow them to cool before roughly chopping or crushing them into small pieces.
2. 2Begin by heating oil in a large saucepan over medium-high heat until it shimmers. Introduce garlic and cook, using a wooden spoon to crush the cloves for about 3 minutes until some turn golden brown. Push the garlic to one side of the pan and place the pork on the other side. Cook the pork with a pinch of salt, breaking it apart and stirring with the garlic until no pink parts remain, approximately 4 minutes. Ensure not to overcook; once all traces of pink disappear, remove from heat. Incorporate shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of the peanuts into the mixture. Allow the larb to cool slightly before adding mint. Taste and adjust seasoning with more salt if necessary.
3. 3Full steps, exact amounts, and Cook Mode are available after sign-in.Open in ChefSphere