For the sauce;
In a sauce pan, large enough to accommodate the shrimps, combine soy sauce, orange jus, peach jam, brown sugar, corn starch and ginger.
On low flame steer all the ingredients to a simmering point.
In a pot boil water to cook the spaghetti with the sliced cabbage for 8-10 minutes.
Strain, and back to the pot.
Fry the sliced garlic an olive oil at low flame until become almost black and add to the spaghetti.
At this point cook the shrimps with the sauce, and finish the dish with shrimps
on top of spaghetti.