On Monday I tried out this recipe for Mexican Cabbage that I got over at Happy Herbivore. I’ve actually had the recipe for awhile but it got kind of lost in the shuffle but I came across it the other day and knew it was time to give it a try. The recipe was simple and took no time at all to complete.
I jazzed up my version a little. I topped it with diced avocado, hot sauce, and I used sweet potato tortilla chips (it’s a good use for those crumbs at the bottom of the bag). It was so so good! I cannot wait to make it again and in fact I plan to in just a few days! I’m thinking this time I might add a few things like mushrooms and maybe even some sweet potato to it. The possibilities are endless. Enjoy! Here is what mine looked like before I added my extra toppings.
Here’s what you will need….
1/2 whole cabbage
1 whole sweet onion, diced
2 whole garlic cloves
8 ounces tomato sauce
4 ounces green chiles
2 tbsp tomato paste
1 tsp cumin
1/2 tsp oregano
1/4 tsp black pepper
1 cup frozen corn
1 cup black beans, cooked
1/4 cup corn chips
Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.