September 23, 2009

Quick(ish) Mexican Cabbage

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!

Quick(ish) Mexican Cabbage

  • 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.
  1. Fill a large pot about 1/4 inch high with water and add coconut oil. Saute onions and garlic over high heat until translucent.
  2. Add cabbage, tomato puree and dices, pepper and spices.
  3. Reduce heat to medium and simmer until cabbage is tender and liquid reduces, about 15-20 minutes.
  4. Turn off heat and stir in corn and black beans (or reserve for topping, as I did with the raw corn).
  5. 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!


VeggieGirl said...

Hehe, love the intro ;)

Awesome dishes!

Hope you're feeling 100% better, dear Diana!! said...

LOVE it! gorgeous -- and what a great addition--avo!

chocolate covered Katie said...

It all looks delish! Well, except the first beans hehe :)

Jenny said...

how do you say "that looks effin' incredible" en espanol?

I love me some Kimmy Gibler, such a nut!

Gina said...

Yeah Full House!!

Great recipe, and your pictures look amazing. Anything with avocado gets an A plus in my book!

Averie (LoveVeggiesAndYoga) said...

Ok that looks really good. I dont particularly gravitate towards traditional mexican fare, but you've tempted me with the pic. But I'm w/ Katie, I would just omit the beans. I can't hang with beans girl. But I give you mega props for cooking them. Everyone says, oh it's not that hard. I beg to differ. For the once a year I use beans, I admit that TJ's organic canned beans are my go-to. I love the spice mix and would tweak it but yeah, gorg pic! Please feel better!
And glad I was still showing up in your g'reader after my domain migration. Woo, success!

Anonymous said...

oh my gosh! that cabbage meal looks INSANE! soo beautiful!!!

Hope you feel better Diana!!!

Devan Geselle. N said...

this dish looks incredible!
will definatly have to re-create this! thanks:)

Lizzy said...

i just love made at home mexican dishes! :) yours looks awesome

Gena said...

Gorgeous meal! Wowza. And also, what a cool recap of the raw dinner with the ladies.

Sorry you're under it now :-(

Missy said...

Looks delicious. I am obsessed with Full House so I love the intro.

Shannon said...

umm, i watched full house this am :) this looks awesome, and i've got a cold too :( i think i can actually taste my food again...

i was just reading about cooking beans, and word is you don't want them to boil-barely simmer, low and slow. i've got some to try myself, and now that it's getting cooler i should really get on that!