Hola, Tanner-inos! (Full House? Anyone?) Wow, I must really be under the weather and loopy because that was the only first line I could think of when thinking how I could introduce this Mexican dish.
True enough, I caught me a gnarly cold, and while it brought me home from work early today, it couldn't keep me entirely out of the kitchen. After all, I had the fixins' for this!
'Tis indeed Happy Herbivore's (Lindsay's) Quick Mexican Cabbage, and 'tis divine. 'Tisn't it? Eek, I probably shouldn't write 'tisn't on my blog. Sucio!
Lindsay published this recipe at precisely the moment that I found myself with half a head of cabbage leftover from another meal, so I knew I had to make it happen. Just for funsies, though, I challenged myself to make it happen using only ingredients from the farmer's market! Aside from the beans and spices, that is.
Speaking of which:
Pardon the freezer burn, but my first attempt at cooking dry black beans was a massive FAIL. If it looks like mashed black beans to you, that is exactly what they turned into with no help from me. Apparently that's what happens when you boil them too long and too high! Whole Foods packaging, you have led me awry.
As long as I was keeping the recipe can-free, I figured it was a good time to learn to prepare my own beans (what for making them cheaper and healthier), so I just froze the black bean mash for some other time and tried again last night.
Attempt #2: mucho mejor.
Aside from the soaking instructions, I ended up ignoring the cooking procedure. For a half-cup of dry beans, I soaked them overnight, rinsed, and then later cooked them in a large pot with plenty of water (probably a good 8 cups or so) for one hour at a simmer, stirring occasionally. This got them to the al dente stage, at which point I turned off the stove and drained them, since they would cook just a little further in the cabbage recipe.
I picked up the remaining necessary produce this morning and enjoyed this delicious bowl of veggie goodness for my stay-home-sick comfort lunch (with plenty of hot sauce to clear my schnozz!).
Since there was a decent amount of slicing and dicing involved, along with the pre-cooking of beans, I can't legitimately call my adaptation of Lindsay's recipe "quick," but it was far from being a pain in the nalgas. Just visit her original post for the convenient version!
- 1/2 head of cabbage, chopped into thin strips
- 1 small sweet onion, chopped (I actually used leftover scallions in the interest of non-waste)
- 2 garlic cloves, minced
- 1 tsp coconut oil
- ~ 1 pint cherry tomatoes, pureed in the blender
- ~ 1 pint cherry tomatoes, quartered
- 1 small poblano pepper, seeded and diced
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1 ear corn, kernels sliced off the cob
- 1/2 cup (dry) black beans, prepared as per package instructions
- optional toppings: avocado, scallions, hot sauce, fresh ground pepper, etc.
- Fill a large pot about 1/4 inch high with water and add coconut oil. Saute onions and garlic over high heat until translucent.
- Add cabbage, tomato puree and dices, pepper and spices.
- Reduce heat to medium and simmer until cabbage is tender and liquid reduces, about 15-20 minutes.
- Turn off heat and stir in corn and black beans (or reserve for topping, as I did with the raw corn).
- Serve and add toppings as desired.
Makes 2-4 servings
I spooned my cabbage over zoodles (zucchini noodles, aka spiralized zucchini) and topped with half a sliced avocado, hot sauce, fresh ground pepper and a sprinkling of scallions (because they never end!).
Big ups to Lindsay for showin' us how cabbage is done. Que rico!