20-30 minutes | Serves 4-5
A weeknight-friendly & grain-free take on the classic Laotian ground meat dish known as Larb is seasoned with a citrusy sauce and finished with plenty of herbs. Our version features pasture-raised ground beef from Totum Farm, and is served in crunchy green cabbage leaves filled with tender cauliflower rice.
For even more of a kick of heat and crunch, this pairs well with Mama Teav’s Hot Garlic Oil.
What you’ll receive:
- Organic Green Cabbage
- Organic Garlic
- Organic Shallot
- Organic Jalapeño
- Organic Mint
- Organic Cilantro
- Organic Cauliflower Rice
- Pasture Raised Ground Beef
- The Minnow’s Soy Citrus Ponzu
What you’ll need:
- Neutral High Heat Oil
- Pure Kosher Sea Salt
Recipe instructions:
- Trim and core the cabbage. Separate the leaves and set aside.
- Chop 3 cloves of garlic. Chop the shallot. Chop half or all the jalapeño, depending on how spicy you want the larb.
- Pick the mint leaves and discard the stems. Separate the cilantro into sprigs.
- Juice one of the limes and add to a small bowl with 1 ½ teaspoons sugar, 3 tablespoons soy or fish sauce and whisk until the sugar is dissolved. Cut the remaining lime into wedges for serving.
- Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cauliflower rice and stir to combine. Cook until the cauliflower rice is soft and beginning to brown, 3 minutes. Season to taste with salt. Transfer to a bowl and rinse out the pan.
- Return the pan to the stove and warm 3 teaspoons of oil over medium-high heat. Add the jalapeño and shallots, and cook until they begin to brown, 1-2 minutes.
- Add the ground beef to the pan, using a fork to break up the meat into smaller pieces. Cook until the beef is no longer pink, 7-8 minutes.
- Add the lime sauce to the pan and cook until nearly reduced, 30 seconds to 1 minute more. Remove from the heat.
- Arrange the cabbage leaves on plates and fill each one with a bit of cauliflower rice. Spoon the larb over the top, garnish with mint and cilantro, and serve with the lime wedges on the side.
Our take on the classic Laotian dish
Beef Cabbage Cups with Jalapeno & Fresh Herbs
Makes 4-6 cabbage cups
20-30 minutes | Serves 4-5
A weeknight-friendly & grain-free take on the classic Laotian ground meat dish known as Larb is seasoned with a citrusy sauce and finished with plenty of herbs. Our version features pasture-raised ground beef from Totum Farm, and is served in crunchy green cabbage leaves filled with tender cauliflower rice.
For even more of a kick of heat and crunch, this pairs well with Mama Teav’s Hot Garlic Oil.
What you’ll receive:
- Organic Green Cabbage
- Organic Garlic
- Organic Shallot
- Organic Jalapeño
- Organic Mint
- Organic Cilantro
- Organic Cauliflower Rice
- Pasture Raised Ground Beef
- The Minnow’s Soy Citrus Ponzu
What you’ll need:
- Neutral High Heat Oil
- Pure Kosher Sea Salt
Recipe instructions:
- Trim and core the cabbage. Separate the leaves and set aside.
- Chop 3 cloves of garlic. Chop the shallot. Chop half or all the jalapeño, depending on how spicy you want the larb.
- Pick the mint leaves and discard the stems. Separate the cilantro into sprigs.
- Juice one of the limes and add to a small bowl with 1 ½ teaspoons sugar, 3 tablespoons soy or fish sauce and whisk until the sugar is dissolved. Cut the remaining lime into wedges for serving.
- Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cauliflower rice and stir to combine. Cook until the cauliflower rice is soft and beginning to brown, 3 minutes. Season to taste with salt. Transfer to a bowl and rinse out the pan.
- Return the pan to the stove and warm 3 teaspoons of oil over medium-high heat. Add the jalapeño and shallots, and cook until they begin to brown, 1-2 minutes.
- Add the ground beef to the pan, using a fork to break up the meat into smaller pieces. Cook until the beef is no longer pink, 7-8 minutes.
- Add the lime sauce to the pan and cook until nearly reduced, 30 seconds to 1 minute more. Remove from the heat.
- Arrange the cabbage leaves on plates and fill each one with a bit of cauliflower rice. Spoon the larb over the top, garnish with mint and cilantro, and serve with the lime wedges on the side.