Spicy Larb with Cabbage Cups

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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.

Ingredients:

  • 1/2 cup raw skin-on peanuts
  • 2 Tbsp. vegetable oil
  • 4 garlic cloves, crushed
  • 1 lb. ground pork, beef, or lamb
  • Kosher salt
  • 1 large shallot, thinly sliced into rings
  • 5 scallions, thinly sliced
  • 4 red or green Thai chiles, thinly sliced
  • 1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. plus 1 tsp. fish sauce
  • 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:

  1. 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.
  2. 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.
  3. Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.

Read More, SERVINGS: 4, Low-Carb, Tree-Nut-Free,Alcohol-Free, Shellfish,Sulfites,FODMAP,

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ALL VALUES ARE FOR 4 SERVINGS

TOTAL FAT FOR 4 SERVINGS: 162.16 g,

FAT PER SERVING



( Percent of the daily recommended value ): 249.48 %,

TOTAL SATURATED FAT: 42.51 g,

( Percent of the daily recommended value ): 212.55 %,

TOTAL TRANS FAT:0.21 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 80.96 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 25.80 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 4 SERVINGS: 110.66 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 221.32 %,


TOTAL CARBS FOR 4 SERVINGS: 80.56 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 26.85 %,

TOTAL CALORIES FOR 4 SERVINGS: 2,161.44 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 108.07 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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