It is amazing how foods can enter your life, spend some time there and then leave. You find either a new food, or a new way to prepare it and you think it will be with you forever. You eat it frequently and at some point you look back and realize, you haven’t had it in ages. Red cabbage is one of those foods for me.
For a number of years when I was a teen, I’d slice off a wedge of red cabbage, sprinkle it with a bit of salt and eat it as a snack. The peppery flavor of the cabbage was complimented by the salt. It was a quick and (mostly) healthy snack. Now that I look back, I think it has been over 20 years since I’ve eaten it that way.
It works very well as part of this Thai Shrimp dish. Not only adding flavor, the color is makes the dish beautiful.
I bought the green cabbage already shredded (cole slaw shred). I used 21-30 sized shrimp.
I cooked up the cabbage in batches by color. Why? That is how I had stacked it in the bowl for the picture!
Of course, I had to mix it then.
Onions and garlic.
The shrimp cook rather fast so be prepared to serve when you put them in.
Thai Shrimp on Red and Green Cabbage
Ingredients:
- 2 cups red cabbage, shredded
- 2 cups green cabbage leaves, shredded
- 2 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 onion, chopped
- 4 cloves garlic, pressed
- 1 1/2 lbs large raw shrimp, peeled and deveined
- 2 tsp crushed red pepper
- 1/2 cup cilantro, chopped
- 4 tbsp soy sauce
- 1/4 cup peanuts, dry roasted and crushed
Directions:
In a wok or skillet, heat 1 tbsp of oil over medium high heat; when it is hot, add cabbage, half each at a time, cooking it in batches. When cooked (tender, but not soggy), place in a large mixing bowl. Toss with rice vinegar and set aside, keeping warm. The cabbage will be the bed on which you arrange the shrimp.
Back to the wok or skillet, add the remaining oil and heat over medium high heat. Add the onion first and cook 1 minute. Now add the garlic, cooking another minute. Finally, add the shrimp and cook all together until the shrimp turns pink, about 3-4 minutes.
Add remaining ingredients, except peanuts, and cook till incorporated, less than 15 seconds. Serve on a bed of cabbage with the peanuts sprinkled over the top.
Rantings of an Amateur Chef 
I need to tofu the heck out of that recipe. Mouthwatering.
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Nice.
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Looks good… healthy, tasty, easy.
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You have such an awesome blog..I *NEED* all the recipes..have you ever thought of maybe publishing an e-book with all your recipes so far that we can download..*hint*.. 😛
Pretty please..with honey roasted almonds and cashews on top??? =)
(sorry..I’m feeling very nutty today..lol!)
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This looks really tasty. Thanks.
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Great demo. Looks tasty!
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Mmm, sounds good!
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perfect chef
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Oh Dear…What a great post,shrimp is my favor and here in egypt we buy shrimps very sheap…so i eat them alot..I defently will try this recipie….
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I know what my next culinary adventure is going to be! Thanks for the great ideas and recipes! Val
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Looks fabulous and what a perfectly substantial base for spicy shrimp. I’m putting red cabbage on my shopping list RIGHT NOW. I love it, although, can we please all agree that it’s purple?? I ate it a lot when I was a kid too. I would come home from my job at the mall, hack of a big wedge and drizzle it with Kraft’s Ceasar dressing.
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that looks delish! and also do-able. Thanks for sharing.
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This looks really great! I think it would be a great appetizer at my next dinner party!
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Yum! Can’t wait to try it. Thanks for sharing!
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looks delicious!
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I love red cabbage, but have never thought about going Thai with it. Great idea!
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Help! I look like a martian? (I’m new to blogging–how do I fix that?)
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Visit personal beauty blogs? 😉
Update your picture in your Gravatar profile.
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Thanks, chef, I feel so much better about my appearance now! 🙂
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Yum! Trying this one as well!
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without a doubt trying this one.
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This looks great, thank you!
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I love red cabbage too. Yum! Have you ever made German (or Danish) Braised Red Cabbage? I highly recomend
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Oh YUM!
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This is one I’ll have to try it Looks so Good:)
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I love Thai food in general and shrimp too!! Sounds delicious 🙂
*anna
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What a delicious, healthy recipe!
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Seconding the tofu suggestion. Looks simple and very yummy!
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Shrimp and heaven: is there a better route to heaven?!
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Thai*
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Oh. My. God.
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Love Thai food but seldom fix it at home because it always calls for ingredients I don’t have. Yours actually sounds doable!
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looks healthy and delicious!
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Oh wow, this looks so delicious. Might actually try to cook this as well. Have not had red cabbage for a while.
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I could make a meal out of any type of shrimp!
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This one’s going in my recipe file! (ps I have a funny story about red cabbage in my Random Ramblings blog http://maybeithinktoomuch.wordpress.com/2012/04/15/when-not-to-call-an-ambulance/)
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I love the deep color of the red cabbage.
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Oh that looks very, very good
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looks awesome! im definitely gonna try this myself 😉
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Ohhh wow… Yet another recipes that makes me wish I wasn’t allergic to shrimp or prawns. That looks heavenly. O.O
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Yum! I’ll have to sub some tofu or tempeh, I love red cabbage!
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