Mexican Cabbage


Picture of Mexican Cabbage

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 2

  • Calories: 294
  • Fat: 2.70g
  • Carbohydrate: 59g
  • Dietary Fiber: 17.70g
  • Sugars: 16.50g
  • Protein: 14.80g
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Picture of Mexican Cabbage

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 2

  • Calories: 294
  • Fat: 2.70g
  • Carbohydrate: 59g
  • Dietary Fiber: 17.70g
  • Sugars: 16.50g
  • Protein: 14.80g