Cabbage Sarma Stuffed with Laotian Lamb Larb

Serves: 2    |   Total Time: 30 Minutes


Cabbage Sarma Stuffed With Laotian Lamb Larb Recipe

I love ground lamb recipes because they are so versatile.

 

Lamb larb is so easy to make - perfect if you are looking for summer dinner ideas on the fly. In addition to the juicy lamb meat, crunchy peanuts, and the hint of spice from the chilis, you’ll be surprised to know that this dinner is keto as well.

 

Even though ground lamb is the main ingredient, this meal is light, tasty, and oh so messy! The best part is that you can have this fast, easy dinner on the table in 30 minutes, too. 

 

So, grab those napkins and head on out to the front porch. This great low carb substitute for traditional hamburgers just might become your new favorite easy weeknight meal.


Cabbage Sarma stuffed with Laotian Lamb Larb

Total Time: 30 Minutes

(Prep: 15 Minutes / Cook: 15 Minutes)

Ingredients:

  • 1/2 cup unsalted peanuts
  • 2 tablespoons olive oil, plus 1/2 tablespoon, divided
  • 4 garlic cloves, peeled and smashed
  • 1 lb. ground lamb
  • kosher salt
  • 1 large shallot, peeled and thinly sliced
  • 5 scallions, thinly sliced
  • 3 dried chili d-arbol, seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage, quartered and leaves separated
  • Roughly chopped fresh cilantro leaves, for garnish

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Cabbage Sarma Stuffed With Laotian Lamb Larb

Recipe Directions:

1. Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.

 

2. While the peanuts are baking, prepare the other ingredients. 

 

3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.

 

4. Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.

 

5. With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.

 

6. Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 

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Goes great with:

Rosemary Parmesan Chips

Like this recipe? Check out these other Red Meat recipes:

Sliced Beef Steaks with a Spicy Mocha Reduction
Lamb Meatballs With Mint Pesto and Sweet Yogurt Sauce
Smoke and Herb Mushroom Beef Burgers

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