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!
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.