janet @ the taste space

Mexican Cabbage Stir Fry

In Mains (Vegetarian) on July 13, 2011 at 5:57 AM

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!

Mexican Cabbage Stir Fry
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.

  1. 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. 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. 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.

  4. […] Lunch: Spicy Black Bean Burgers Dinner: Mexican Cabbage Stir Fry + side of Watermelon Feta Mixed Greens Salad (made last week and loved […]

  5. 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.

  6. […] slaw, turn uber sweet after a long braise, bulk up a porridge, add crunch to a salad, or turn Mexican with the right […]

  7. […] recipes. I usually don’t like corn – of the frozen or canned variety. I will actively remove it from recipes (celery gets removed even more quickly) so it was a challenge to do the opposite. […]

  8. […] with Chorizo Seitan Sausage Chinese Sweet and Sour Cabbage with Tofu Cabbage and Kohlrabi Salad Mexican Cabbage Stirfry Braised Cabbage with Onions and Carrots Quinoa and Red Lentil Kitchari with […]

  9. […] 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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