the taste space

Mexican Cabbage Stir Fry

Posted in Mains (Vegetarian) by janet @ the taste space on July 13, 2011


I feel bad for cabbage. It has become my go-to veggie this summer, actually. It gets shunned like tofu because it is oftentimes poorly prepared.

If you want the best, sweetest cabbage, I suggest braising it for 2 hours. However, I can’t do that every day, especially in the summer when I’d rather not use the oven.

But just like tofu, a cabbage dish can be more about its accompanying ingredients than anything else.  Who says cabbage needs to be boring? Adapted from Happy Herbivore, this is a quick stir fry overflowing with cabbage. Mexican in its flavours with a tomato-based sauce spiced with cumin and oregano, there are also red peppers and black beans for a healthy punch. Top with avocado for a creamy accent.

I found this worked perfectly as a meal for 2-3, but if doubling for a larger portion, you will definitely need a big skillet!


This is being submitted to this week’s Weekend Herb Blogging, hosted by Rachel from The Crispy Cook.

Mexican Cabbage Stir Fry

1 lb cabbage, sliced into thin strips
1 onion, diced
2 garlic cloves, minced
1 cup tomato sauce
2 tbsp tomato paste
1 tsp cumin
1/2 tsp Mexican oregano (or regular oregano)
1/4 tsp lemon pepper (or regular pepper)
1 tsp nutritional yeast (optional)
1 cup red bell pepper, chopped
1 cup cooked black beans, rinsed well if canned
1 avocado, sliced

1. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, tomato paste, cumin, oregano, lemon pepper and nutritional yeast. Reduce heat to medium and cook until cabbage is tender, about 10 minutes.

2. Turn off heat and stir in red pepper until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving.

3. Serve with avocado slices.

Serves 2-3.

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10 Responses

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  1. Caitlin said, on July 13, 2011 at 10:25 AM

    i feel bad for cabbage, too. it gets a bad wrap. luckily, i know how amazing it is, and have been eating cabbage quite often this summer.

    it goes well in so many dishes, but i even just love sauteeing it in olive oil until it get just a tiny bit browned on the edges. yum!

  2. Joanne said, on July 13, 2011 at 2:34 PM

    I actually really do like cabbage, though I rarely eat it. Mainly cause I never know what to do with it! Janet to the rescue!

  3. Rachel @ The Crispy Cook said, on July 14, 2011 at 11:03 AM

    What a nice twist on the usual cabbage stir-fry. I really like this dish. Thanks for sending it over to Weekend Herb Blogging #292.

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  5. Ashley said, on August 16, 2011 at 10:42 AM

    I love the sound of this Mexican cabbage dish! Both Eric and I love cabbage but I don’t always know what to do with it.

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  10. […] especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, […]


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