Spicy Cabbage Dinner

Never in my days have I come across a cabbage recipe that had a Mexican flare to it.  My husband and I have always known cabbage cooked with sausage or tossed into stir-fry meals. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience.  We were instantly won over. And let me tell you, this spicy cabbage dinner recipe holds up very well for leftovers.


Serves 4 to 6

  • 1 medium sweet onion, chopped
  • 4 garlic cloves, minced
  • 1 small cabbage or 1/2 large cabbage, thinly sliced
  • 1 16-ounce can tomato sauce
  • 2 4-ounce cans green chilies
  • 4 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons New Mexico Chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 1/2 cup frozen yellow corn
  • 1 cup cooked black beans
  • 2 cups cooked brown rice


  • Tomato, chopped
  • Avocado, cut into chunks
  • Serrano peppers, sliced
  • Corn tortilla chips

Get a large skillet hot over medium-high heat. Add 1/4 cup water, onions and garlic, cook until onions are translucent, 5 minutes or so.  Add the cabbage, tomato sauce, green chilies, tomato paste, cumin, chili powder and oregano.  Reduce heat to medium and cook cabbage about 10 minutes, or until tender. Turn off heat.  Stir in corn and black beans.  Season with salt and pepper to your taste.  Serve over brown rice and top with fresh tomato, avocado, and Serrano peppers.  Use tortilla chips for scooping and a bit of crunchy fun.

This recipe was adapted from the Mexican Cabbage recipe found in The Happy Herbivore. The Happy Herbivore by Lindsay S. Nixon

Have you watched my Happy Herbivore review on video? WATCH HERE