Cabbage pad thai

Cabbage is a superfood; pasta is almost nothing but empty calories. Why not swap the pasta for cabbage? You will be surprised at how good this dish tastes.

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Preparation

15 min

Cooking time

15 min

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Ingredients

• Ginger, finely chopped (about 1-2 tbsp)
• 2 carrots in thin pieces
• 1 chilli, finely chopped
• ¼ white cabbage, finely sliced
• 1-2 spring onions
• 2 eggs
• 1 sachet of pad thai sauce (or another Asian sauce you like)
• Peanuts or cashew nuts
• Lime in wedges
• oil for frying

Servings

3-4

How to do it

1. Fry the ginger and carrots in a little oil first
2. Add the cabbage and fry it all together until the cabbage starts to soften a little
3. Make room in the wok for the eggs and scramble-fry them in a little oil
4. Mix in the rest of the vegetables.
5. Add the sauce and mix everything well
6. Sprinkle over a little cashew nuts, or peanuts.
7. Serve with a wedge of lime or two squeezed over the top.

Photo: Hilde Grøtte

Photo: John Petter Nordbø

Text: Hilde Grøtte

Cabbage pad thai

Next steps

• Taco soup — other quick dinners
• Tortilla wraps — other meals
• Cooking on a trip — principles
• Trail food — the hub

Learn more

• Mattilsynet — drinking water and hygiene — food safety outdoors
• Helsedirektoratet — dietary advice — nutrition
• Sopp- og Nyttevekstforbundet — mushrooms and edible wild plants
• DNT — trail food — recipes and tips