Cabbage’s Salvation

Asian-style Shrimp Tacos



I absolutely love seafood, and fish tacos seemed like a great springtime treat. I wanted to make a simple cabbage recipe I was taught by someone very special and close to my heart. He normally uses Worcestershire sauce, however I was misinformed into thinking I had some. In this instance, I winged it. I had an urge to spice it up a bit with some Asian flavors. Using what I had in my fridge at the moment turned out to be a surprisingly easy task.

This recipe is quick and simple to make and construct, and is quite delicious! The chili garlic sauce added a linger kick to the back of throat, while the plum sauce added a hint of sweetness to the plain tortilla. It reminded me vaguely of moo shu shrimp.

I nailed this recipe on the first try and it is not to be missed out on! Especially if you have left over shrimp or a head of cabbage that needs some beheading 😛 A bit messy, but hey, that is half the fun!


1/2 head of green cabbage, chopped or shaved with mandolin slicer

1 to 2 tbsp grape seed oil

Pepper, to taste

15 (or so) extra large (26/30) shrimp, precooked and deveined

2 tbsp Hoisin sauce

1/2 tsp gourmet Teriyaki

1/4 tsp chili garlic sauce

Small tortillas

Plum sauce, for tortillas


1. Add grape seed oil (or a margarine) to a large skillet over low heat.

2. Stir in cabbage, add pepper to taste and cover with lid. Steam for 2 to 4 minutes.

3. Add hoisin, teriyaki and chili garlic sauces. Stir until coated. Cook for about one minute.

4. Meanwhile, heat both sides of tortillas (until warm) on a stovetop griddle or in a pan, which is lightly sprayed with canola oil.

5. Lightly coat the warmed tortillas with plum sauce, to give the taco a bit of sweetness.

6. Stir cooked shrimp into cabbage mixture until heated through.

7. Add cabbage and shrimp to the tortillas and enjoy! (About 2 to 3 shrimp per tortilla)

Other suggestions: 

  • Add red cabbage for a bright, vibrant color
  • For a bit of a crunch, add finely chopped water chestnuts
  • Shrimp can also be substituted for chicken (or added to) for another, different textured protein
  • For a hotter flare, ginger paste or fresh ginger could be added to the cabbage mixture

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2 thoughts on “Cabbage’s Salvation

  1. I love stir fried cabbage! When it caramelizes a little it is aromatic and sexy. I hate to think that people who dislike cabbage have only ever tried it boiled. It is like water into wine.

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