You could toss in some form of protein, cooked chicken, pork, beef, shrimp, egg, tofu, beans, or a combination, to make a one-dish meal.

2 T vegetable oil
3 – 4 c chopped cabbage
1 c chopped onion
3 c dried pasta
1/4 c (crunchy) peanut butter or 1/2 c chopped, roasted peanuts
2 t lime juice, or other citrus juice
1 1/2 t brown sugar
2 t soy sauce, or to taste
2 t Worcestershire sauce
1/4 – 1/2 t crushed red pepper
1/2 t curry powder, or to taste
1/8 t ground cloves
1 clove garlic, minced
1 c coconut milk
1 – 2 T chopped fresh cilantro, or use all cilantro
1 – 2T chopped fresh basil, or use all basil

1. Put a pot of water on for the pasta. Heat the oil in a skillet. Add the cabbage and onion and sauté until softened, about 5 minutes, depending on how thickly the cabbage is sliced. Transfer to a serving bowl.

2. When the pasta water is boiling, add pasta and cook according to package instructions and/or your own preference. Meanwhile, using the skillet or another cooking pot, combine the peanut butter, lime juice, sugar, soy sauce, Worcestershire sauce, crushed red pepper, curry powder, cloves, and garlic. Heat gently over low heat, stirring to melt the peanut butter and incorporate the ingredients. Once the peanut butter is melted, slowly add the coconut milk and stir to combine. Heat to just a simmer–don’t let the mixture come to the boil, or the coconut milk will separate.

3. When the pasta is done, drain and toss with the cabbage/onion mixture. Add the coconut milk mixture and stir to combine. Mix in the chopped fresh herb(s).