Mexican Cabbage
Learn how to cook cabbage so that it has loads of flavor with this Mexican Cabbage recipe from Lindsay Nixon. If you are a fan of Mexican food then you will love just about everything in this fresh cabbage recipe. Healthy side dish recipes rarely taste this good!
Notes
This recipe was originally featured in The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes by Lindsay Nixon
You can find more recipes from Lindsay Nixon at http://happyherbivore.com/
Serves2
Ingredients
- 1 small sweet onion, chopped
- 2 garlic cloves, minced
- 1/2 medium head of cabbage, chopped into thin strips
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) green chilies, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup frozen corn, thawed
- Salt and black pepper, to taste
- 1 cup cooked black beans
- Baked corn chips (optional)
Instructions
- Line a medium pan with water and cook onion and garlic over high heat until translucent.
- Add cabbage, tomato sauce, chilies, tomato paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes.
- Turn off heat and stir in corn until evenly distributed. Taste, adjusting seasonings as needed.
- Mix in beans before serving and top with crumbled corn chips if desired.
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