I’ve never been a big fan of cooked cabbage, though I do like raw cabbage. Recently I’ve had the desire to play around with the cooked variety so when I was at the market the other day I picked up a small head of Chinese Cabbage.
Most of the time cooked cabbage is cooked in a way that just becomes this big, mushy, sort of sulfuric tasting mess, thus why I didn’t like it. I have had cooked cabbage in Asian dishes before that didn’t turn out that way and actually tasted good, so I knew it was possible. I decided to play around with pan “frying” in a little bit of olive oil to see what would happen and I have to say I was very pleased! Paired with some cooked shrimp it made the perfect meal!
What You’ll Need:
Extra virgin olive oil
1 small Chines cabbage, chopped
4 cloves of garlic, minced
Freshly ground black pepper
Brown rice vinegar
1 pound of shrimp, shelled and deveined
Chop cabbage and place in a medium sized pan or pot with some extra virgin olive oil, garlic, a pinch of sea salt and some freshly ground black pepper:
Sprinkle with a few shakes of brown rice vinegar and cook until cabbage is slightly soft and browned, stirring often:
Be careful and don’t let it get mushy. No one wants mushy cabbage! ;oP
While the cabbage is cooking you will also begin cooking your shrimp. The last time I made shrimp someone asked me how to actually devein them so I’m including a little “how to” on that. Excuse my green fingernail polish…Miss G wanted to paint our fingernails and she picked the colors. She got “Blu” and I got “Emerald City”. The things I do for her! ;oP
Now shrimp…You can buy them already deveined if you can find them that way, if not see below.
First rinse your shrimp well and remove the shells. Next you want to locate the vein:
Now here’s the tricky part…Sometimes the vein is on the underneath of the shrimp and other times it is along the back. I guess it depends on the type of shrimp. I’ve bought shrimp that had them in either location. The removing process is the same despite of where it is located. As you can see the vein is running just below the surface of the under side of the shrimp in this variety.
Take a paring knife and run it along the meat of the shrimp just above the vein:
This will open up the shrimp and expose the vein.
Take your knife and run it under the edge of the vein:
Gently remove the vein and throw away.
Once you’ve done that your shrimp will look like this:
See the vein is gone!
Repeat that process until the shrimp are all deveined.
Next you want to generously salt and pepper your shrimp:
Heat a large skillet over medium heat. Add some olive oil and then place the shrimp in the pan. Cook shrimp on each side roughly 30 seconds to 1 minute until pink on both sides:
Be careful when cooking shrimp…They literally cook within a minute or two. If you take them too far you’ll end up with rubbery, tough shrimp and that’s no fun.
Place a bed of cabbage on a plate and top with cooked shrimp.
Notes: You could do this with scallops instead if you preferred.
Update: The next day I still had some left over shrimp and cabbage in the fridge so I thought I’d make a salad with them. Turned out great! I tossed in some mushroom, avocado and cucumber with the cooked shrimp and cabbage and it made a great lunch!
It’s fun to take left overs and add to them! Who knew this would be good chilled too? But it was!