Adapted from
The Happy Herbivore.
I love recipes that with lots of veggies built in. You could make this PH1 by leaving out the corn.
Mexican Cabbage
· ½ whole cabbage
· 1 whole sweet onion, diced
· 2 whole garlic cloves, minced
· 8 ounces tomato sauce
· 4 ounces green chiles, diced
· 2 tbsp tomato paste
· 1 tsp cumin
· ½ tsp oregano or majarom
· ¼ tsp black pepper
· 1 cup corn, frozen
· 1 cup black beans, cooked
·
Instructions
Chop cabbage into thin strips, set aside. Line a medium saucepan with water and sauté onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilies, 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.
My notes: I sauteed in olive oil instead of water, thawed the corn first, added the corn and beans to the final cooking minutes. Next time I will try to cram in as much cabbage as I can fit in the pan.
Mexican Cabbage
