Mexican Cabbage

Picture of Mexican Cabbage

Nutritional Information

  • Servings Per Batch: 2
  • Calories 294
  • Fat 2.70g
  • Carbohydrate 59g
  • Dietary Fiber17.70g
  • Sugars16.50g
  • Protein 14.80g
Total Time
Cook Time
Prep Time



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.

This recipe on page 130.

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