Iím cheap. Cabbage is cheap. Itís like we were meant to be.
For years, though, I ignored our destiny. I couldnít let go of our introduction in the form of goopy coleslaw.
Then, one day, a friend made larb for a get together. Her larb ó a traditional Asian dish of ground meat (or in our case, soy crumbles) cooked simply with mint, fish sauce and lime juice and served wrapped in cabbage leaves ó was my gateway to cabbage love.
When I went to recreate her larb, it occurred to me, why not incorporate the cabbage into the dish instead of using it as a vessel for serving? It was love at first bite.
Iíve since embraced coleslaw, sans the mayo slurry. But, most often, if thereís cabbage in my fridge ó which is most of the time ó I roast or saute it.
And, then I eat it ó devour it really ó often standing over the pan.
Thatís the case with this moth's Gazette KCRG COOK CLUB†recipe for Cabbage Noodles with Spicy Peanut Sauce. It combines three of my favorite things: cabbage, peanut butter and Siracha.
With cabbage, onion, bell pepper and carrot, this dish has all the flavors of Pad Thai without heavy noodles or meat.
Of course, you could add chicken or beef for meat lovers in your life. If you canít pass on the pasta, youíll still cut calories by tossing the cabbage with noodles.
If youíre watching your sodium, consider omitting the fish sauce. Youíll lose umami, but save on salt. If you donít like heat, start with less Siracha.
The first time I made this dish, I used a bag of coleslaw, which has less cabbage than a medium head, so I ended up with too much sauce.
So you may have extra, too. But, thatís not a bad thing.
I used the leftovers as a dressing with kale and on chick pea burgers. It would give any burgers an Asian flavor. Or toss it over roasted broccoli or cauliflower.
So, really, just go ahead and make the full recipe. You wonít be sorry. And I wonít judge, if you canít be bothered with a bowl either.