¼ head of sweetheart cabbage, halved crossways, leaves separated
Cooked short-grain rice and lime wedges for serving
Preheat oven to 350. Toast peanuts on rimmed baking sheet, tossing halfway. When nuts are golden brown, 6-8 min, they are done. Let cool. Coarsely chop and set aside.
Heat oil in large saucepan. When oil is shimmering, add garlic.
Cook, smashing garlic down on cloves to break into smaller pieces for about 3 min. Push garlic to side, add ground meat and a pinch of salt. Cook, smashing and stirring meat and garlic together until no clumps remain and meat is no longer pink (about 4 min).
Mix in onion, 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.
Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges and remaining peanuts.
***If you want a crunch, eat cabbage raw. If you want to use the cabbage like a tortilla, blanch the outer leaves to make them more pliable.***
This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I'm doing the freezer meals - having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
1-2 chicken breast/porkchop/steak, etc - long thin slices (optional)
4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
1 Tbsp. Driftless Sunflower Oil
½ c. soy sauce
½ c. chicken broth
1 Tbsp. Non-GMO Cornstarch
1 Tbsp. Honey
1 tsp. Sesame seed oil
1 tsp. Rice wine vinegar
2” piece of ginger - grated into paste
2 cloves garlic - minced or grated
Mix sauce up, set aside.
If choosing to put meat in, cook meat of choice and set aside.
Chop up veggies.
Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
8 oz. wide rice noodles, cooked & rinsed in cold water
2 Tbsp. oil
1 Tbsp. whole coriander seeds (optional)
2 big stems lemongrass, trimmed, lightly pounded with the back of a knife, & cut into 2” pieces
1 leek, sliced
2 cloves garlic, minced
1” chunk of ginger, thinly sliced
0-3 hot peppers, sliced, to taste
2 Tbsp. Thai red curry paste
3 medium tomatoes, coarsely chopped
1 Asian or ½ an Italian eggplant, cut into ½” pieces
1 purple carrot, cut into bite sized pieces
1 c. purple/yellow beans, cut in half
1 red or green sweet pepper, cut into bite size pieces
1 can coconut milk
1 quart water
3 Tbsp. each lime juice & soy sauce
Basil &/or cilantro for garnish (+ more thinly sliced hot peppers if desired)
Heat oil in a heavy bottomed soup pot.
Add coriander seeds, lemongrass, leeks, garlic, ginger, & hot pepper(s) & saute for a couple minutes.
Add curry paste & tomatoes & stir.
Add remaining vegetables, coconut milk, & water & bring to a boil.
Turn down heat & simmer until vegetables are cooked, 10-15 minutes.
Add lime juice & soy sauce, taste, & adjust seasoning as necessary.
Divide rice noodles evenly amongst 4-6 soup bowls, ladle in soup, & garnish with basil & cilantro. Serves 4-6
Check out other great recipes from Driftless Organics.
Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.