Vegan Fat-Free Mexican Cabbage Recipe

Written by Lindsay Nixon

This cabbage recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful and dare I say it? A little sassy. Just like all other Mexican recipes, it brings a touch of heat and a lot of flavor! Plus, it's incredibly healthy. Between the cabbage, black beans and corn this is one filling, low calorie meal (and one kick ass fat-free vegan recipe if I do say so myself). Start to finish, this dish whips up in less than 15 minutes like a quick recipe should! Be sure to try it the next time you're in the mood for a healthy Mexican recipe and you have leftover cabbage.

mexican cabbage

Mexican Cabbage Recipe

Servings: 2

Description:

This recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful and a little sassy.

Ingredients:

½ whole cabbage
1 whole sweet onion, diced
2 whole garlic cloves, minced
8 ounces tomato sauce
4 ounces green chilis, 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
¼ cup baked corn chips

Instructions:

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.

Posted on September 10, 2009

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