Thai Cabbage

Thai Cabbage Recipe - Vegetarian Food from Thailand

Region / culture: Thailand | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4 |

Vegetarian diet

Introduction

Thai cabbage is a delicious and healthy dish that is bursting with flavor. This recipe combines the crunchiness of cabbage with the sweetness of red bell peppers and carrots, all tossed in a tangy lime and fish sauce dressing. It's a perfect side dish or light meal that is sure to impress your taste buds.

History

Thai cabbage is a popular dish in Thailand, where it is often served as a side dish or as part of a larger meal. The combination of cabbage, bell peppers, and carrots is a classic Thai flavor profile, and the addition of lime juice and fish sauce gives it a unique and tangy twist.

Ingredients

0.25 cup of fresh lime juice
2 tbsp of fish sauce
2 tbsp of chili paste with garlic
1 tsp of sugar
1 tsp of peanut oil
1 tsp of peeled minced fresh ginger
2 cloves of garlic, minced
2 (10 oz (283 g)) bags of very thinly sliced green cabbage
2 cups of red bell peppers, cut in strips
1.33 cups of peeled shredded carrots
0.25 cup of chopped fresh cilantro or parsley

How to prepare

Combine the first four ingredients in a bowl and stir well. Set aside.
Heat peanut oil in a wok or large nonstick skillet over medium-high heat.
Add ginger and garlic and sauté for 1 minute.
Add cabbage, bell pepper, and carrot and sauté for 2 minutes.
Add lime juice mixture and sauté for an additional 2.5 minutes, or until cabbage is tender.
Remove from heat and sprinkle with chopped cilantro.

Variations

Add some sliced chicken or shrimp for a protein boost.
Swap out the cabbage for shredded kale or Brussels sprouts for a different flavor profile.

Cooking Tips & Tricks

Make sure to thinly slice the cabbage to ensure that it cooks evenly and quickly.

- Be sure not to overcook the vegetables, as you want them to retain their crunchiness.

- Adjust the amount of fish sauce and sugar to suit your taste preferences.

Serving Suggestions

Thai cabbage can be served as a side dish with grilled chicken or fish, or as a light meal on its own.

Cooking Techniques

Stir-frying is the best technique for making Thai cabbage, as it allows the vegetables to cook quickly while retaining their crunchiness.

Ingredient Substitutions

You can use soy sauce instead of fish sauce if you prefer.

- Olive oil can be used in place of peanut oil.

Make Ahead Tips

You can prepare the lime juice mixture and chop the vegetables ahead of time to save time when cooking.

Presentation Ideas

Serve Thai cabbage in a large bowl garnished with fresh cilantro for a pop of color.

Pairing Recommendations

Thai cabbage pairs well with grilled meats, rice, or noodles.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Thai cabbage contains approximately 100 calories.

Carbohydrates

Each serving of Thai cabbage contains approximately 15 grams of carbohydrates.

Fats

Each serving of Thai cabbage contains approximately 3 grams of fat.

Proteins

Each serving of Thai cabbage contains approximately 2 grams of protein.

Vitamins and minerals

Thai cabbage is a great source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains fish sauce and peanuts.

Summary

Thai cabbage is a low-calorie, low-fat dish that is packed with vitamins and minerals.

Summary

Thai cabbage is a delicious and healthy dish that is easy to make and full of flavor. With its crunchy vegetables and tangy dressing, it's sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Thai Cabbage. It was many years ago, during a trip to Thailand with my husband. We had decided to explore the local markets and immerse ourselves in the vibrant culture of this beautiful country.

As we wandered through the bustling market stalls, the sights and smells overwhelmed our senses. The colorful array of fresh fruits and vegetables, the fragrant spices wafting through the air, and the sounds of vendors hawking their wares all combined to create an intoxicating atmosphere.

It was in one corner of the market that I came across a small, unassuming stall run by an elderly woman. She was busy chopping vegetables and stirring pots of bubbling curry, her hands moving deftly as if guided by some unseen force.

Intrigued, I approached her and struck up a conversation. She told me that she had been cooking for her family and friends for decades, and had learned the art of Thai cuisine from her own grandmother. Her eyes sparkled with pride as she shared her knowledge and love for cooking.

I watched as she prepared a simple dish of stir-fried cabbage with garlic and soy sauce. The smell was heavenly, and I could hardly wait to taste it. When she offered me a sample, I was hooked. The flavors danced on my tongue, a perfect balance of sweet, salty, and savory.

I begged her to share the recipe with me, and she smiled warmly and obliged. She spoke in a mix of broken English and Thai, gesturing and demonstrating each step as she explained the process. I scribbled down notes furiously, determined to recreate this dish in my own kitchen.

Back home, I gathered the ingredients and set to work. The familiar scents of garlic, ginger, and soy sauce filled the air as I chopped and stirred, my hands moving with a practiced ease. I added a touch of chili for heat, and a sprinkle of cilantro for freshness.

When I finally tasted the finished dish, I was transported back to that bustling market in Thailand. The flavors were authentic and true, a testament to the skill and generosity of the woman who had shared her recipe with me.

Since that day, Thai Cabbage has become a staple in my repertoire. I have served it to friends and family, who always ask for seconds and thirds. I have tweaked and adjusted the recipe over the years, adding my own twist here and there, but the essence of that original dish remains.

I think back on that chance encounter in the market with fondness and gratitude. It was a moment that changed the course of my culinary journey, opening my eyes to the beauty and complexity of Thai cuisine.

As I sit here now, stirring a pot of fragrant curry and chopping vegetables with the same practiced hands, I am filled with a sense of contentment. Cooking has always been my passion, my way of expressing love and creativity. And thanks to that dear old woman in the market, I have a new recipe to add to my collection. Thai Cabbage will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.