Mexican Cabbage

Serves 2.


1/2 whole cabbage
1 whole sweet onion, diced
2 whole garlic cloves, minced
1 (15-ounce) can stewed/diced tomatoes
4 ounces green chilies, diced (I like Trader Joe’s canned green chilies.)
2 tablespoons tomato paste
1 teaspoon cumin (I am heavy handed with cumin.)
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 cup corn, frozen
1 cup black beans, cooked
Corn tortilla chips for serving (optional)


  1. Chop cabbage into thin strips, set aside. Heat a drizzle of olive oil in a pan 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 corn and black beans.
  2. If desired, break corn tortilla chips into small pieces and sprinkle over top before serving.

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