If you haven’t noticed already, I am not a gourmet cook.

And I also don’t stick too tightly to “authentic” recipes. So don’t bother telling me that this is probably not authentically Thai…I already know 😉

But I WILL tell you this…it’s delicious!

(*Note: This post may contain affiliate links, which means I might receive a commission, at no extra cost to you, if you make a purchase using those links*)

A Note About Using Cabbage…

I LOOOOVE cabbage for so many reasons. Don’t be tempted to skip it because you think you don’t like it. Trust me.

Besides, cabbage is soooo good for you! It’s in the cruciferous family, which is the same family as broccoli.

(That’s the family everyone is always talking about for anti-cancer benefits, btw.)

But if you’re finding it difficult to get your family to eat a lot of broccoli, cabbage may be a better option anyway. Here’s why:

It’s cheap! At my grocery store, I can get a head of cabbage for between $0.68 – $0.98/pound depending on the variety you get. It’s probably the least expensive cruciferous veggie that you’ll find, and you can eat practically the whole head! Unlike broccoli, where most people throw away the stalks…
It keeps for a looooong time in the fridge without any special prep work. I almost always keep a cabbage around, especially during winter, because after the more fragile produce is long gone (either eaten or spoiled…), my dependable cabbage is still available to feed a crowd.
Cabbage is the most nutritious vegetable in your grocery store. It comes in several varieties, and each one has a different amount of nutrients. For example, according to the book Eating on the Wild Side, Red Cabbage contains 6 times more antioxidants than green cabbage alone. And if you can find Savoy Cabbage in your local grocery store or CSA, that will also get you about 3x more nutritioun than green cabbage…but still can’t beat Red Cabbage.
Cabbage can take on the flavor of whatever you cook, and “bulks up” your meal without adding unwanted carbs. An easy (and nutritious!) way to stretch your food budget!

But what about the bad taste & bad smell…?

Now, if you’ve been turned off of cabbage in the past by the sometimes bitter flavor and “rotten egg” smell, then here’s some cooking tips for you!

If you’re steaming your cabbage, make sure to cook it for 5-minutes or less. Studies show that steaming for more than 5-minutes will exponentially increase the bad smell.
Slice and dice your cabbage into 1/2-inch (or less) pieces. This helps the cabbage to cook faster, so you can get your preferred texture without overcooking.
When sauteeing, add the cabbage near the end. This is the most common way that I cook cabbage. I slice it into thin strips of 2-3 inches long, and use it in soups and stir-fries (like the Thai Shrimp and Noodles recipe below).

All science experiments aside, my personal experience goes like this: when you slice cabbage into thin, noodle-like strips, throw it in as the last veggie to saute, then it will be tender enough for little kids to bite, take on the flavor of whatever I’m cooking, and doesn’t smell at all.

Thai Shrimp and Noodles

A lip-smacking, peanut-y (is that a word?), asian-inspired dish that packs a ton of veggies into a simple to make peanut sauce.

Print Recipe Pin Recipe

Course Main Course

Equipment

10-12 inch Skillet
Stick Blender (optional)

Ingredients

Noodles & Veggies

1 Carrot, grated
2-3 Green Onions, sliced (Use both white and green parts)
1/2 Zucchini, grated (optional)
1/4 head Cabbage, small
16 ounces Frozen Shrimp, extra small (thaw before cooking)
2 packs Ramen noodles, any flavor (you won't need the seasoning packets)
Avocado Oil (or whatever you oil prefer to saute with)
Sesame Oil (optional…but adds SO MUCH to the flavor!)

Sauce:

1/2 cup Bone Broth (I usually use chicken broth, but any flavor will do)
6 Tbsp Soy Sauce (or Tamaria sauce, if gluten-free)
1/4 cup Honey
1/4 bunch Cilantro, fresh (OR 1-2 Tbsp dried cilantro)
1/2 tsp Ground Ginger
6 Tbsp All-Natural Peanut Butter
Red Pepper Flakes, to taste (optional, only if you like it spicy!)

Optional:

1/2 cup Peanuts, crushed (to sprinkle on top for garnish)
Lime juice (delicious when drizzled over the top of the finished dish!)

Instructions

In a large skillet, use a blend of avocado oil and sesame oil to saute carrots and onions, and zucchini until slightly softened.
In a separate bowl, break up the ramen noodles into smaller pieces (discard the seasoning packets). Pour hot water over the ramen noodles. Let sit for about 3 minutes, then drain.
Meanwhile, in a small bowl, combine all of the Sauce ingredients: peanut butter, cilantro, ginger, broth, honey, and soy sauce.* If desired, add red pepper flakes for extra spice.
Add cabbage to the skillet, and saute with other veggies until slightly softened.
Push veggies to edge of pan, and add shrimp to center. Saute shrimp until fully cooked, then mix in with the vegetables. (If shrimp adds a lot of water to the pan, make sure to drain before the next step.)
Add half of the peanut sauce to veggie & shrimp mixture. Stir until combined.
Add the cooked ramen noodles to the veggies and shrimp. Stir until combined.
Pour remaining peanut sauce over the meal and mix thoroughly. If needed, continue to cook until everything is heated through.
If desired, sprinkle crushed peanuts over the finished dish as a garnish. You can also drizzle some lime juice to taste. Enjoy!

Notes

* If the peanut butter doesn’t blend very well into the sauce, you can “smush” it against the sides of the bowl with a fork. If you still don’t like the texture, then whiz it up with a stick blender to get it super smooth. Either way it will turn out fine!

NOTE: Since I have a large family, I usually double this recipe and cook it in a wok (because it’s the only pan big enough to fit that much food all at once 😂) #LargeFamilyHacks

Thai Shrimp and Noodles Recipe