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Cabbage Sarma Stuffed With Laotian Lamb Larb Recipe

Cabbage Sarma stuffed with Laotian Lamb Larb

Juicy ground lamb, crunchy peanuts, and spicy chilis are all wrapped in a cabbage roll. This keto dinner is the perfect substitute for traditional burgers, especially for hot summer weeknights because it only takes 30 minutes to make.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Laotian
Servings 2 people
Calories 1030 kcal

Ingredients
  

  • ½ cup unsalted peanuts
  • 2 tablespoons olive oil plus ½ tablespoon, divided
  • 4 garlic cloves peeled and smashed
  • 1 pound 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
  • ½ 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

Instructions
 

  • 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.
  • While the peanuts are baking, prepare the other ingredients. 
  • 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.
  • 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.
  • 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.
  • 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. 
Keyword 30 minute meals, cabbage sarma, fast easy meals, keto lamb recipes, keto recipes, lamb larb, stuffed cabbage, summer recipes