I’m not a big fan of cabbage. We’re not really friends. Hell, we’re barely on speaking terms.
I know, I know, you thought I loved all of nature’s bounty, all the time, when in actuality there’s a handful of veggies on my shit list; cabbage just so happens to be one of them.
If I’m being totally frank, I dread getting it in my CSA, and when I do, I put off cooking it as long as possible, which is why I currently have three heads of cabbage in my fridge. Gulp. Let me be a lesson to you kids. Procrastination doesn’t pay.
(This picture is from last September, which means I had three heads of cabbage in my fridge then too. I’m detecting a pattern).
Procrastination aside, you know what else is scary? Those suckers multiple, and they do it quickly, like gremlins when wet. It’s even worse when you cut into them. Someone please tell me how a tightly wound ball of greenery triples in size when diced. If you ask me, I say the whole lot of cruciferous veggies have been puffing on the caterpillar pipe or ingesting some magic mushrooms. Alice set a horrible example. If I eat this, I’ll grow taller. Pfft. Then again, it might be science; I’m not up to date with that hogwash. What I do know is I’ve got cabbage for days, weeks even.
I blame my CSA.
Let me share an interesting tidbit with you. With a CSA, you don’t get to control the vegetables you get in your weekly share. They kind of just show up, and you play the hand you’re dealt. Most people might not appreciate this approach to grocery shopping; “me, I enjoy the challenge,” she says while pounding her chest. Now I could be reasonable (snort) and give away at least one head to some deserving cabbage lover out there, but no, I’m stubborn and competitive, and I’ll be damned if I let my produce thwart me.
Which is exactly how this recipe came about. I got creative and sautéed the cabbage with some diced carrots and onions simply because they were in the fridge too. I tossed in seasonings, added a bevy of beans and voila, a child was born: a Spicy Vegetarian Taco Salad that is, utilizing your glorious farm share produce, even the veggies you didn’t think you liked. Clearly this child is a prodigy.
Despite my non-cabbage stance, I’d eat this any day of the week and twice on Tuesday. It is good, and when I say that, I mean It. Is. Really. Good. This Taco Salad is bold, sassy and super spicy, with a ton of textural crunch. Add your favorite toppings, and you’ll be in taco salad heaven.
Rest assured you’ll also be biting into a boatload of nutritional goodness because regardless of what I think, cabbage is the cat’s pajamas. It’s been called a brain food, can cure hangovers, clear up acne, assist in cancer prevention, and help naturally detoxify the body. It’s also great for weight loss if that’s your thing.*
More importantly, this recipe has made a cabbage lover out of me, and I promise I haven’t been getting into Alice’s mushrooms; not in this decade anyway.
- 2 Tbsps. Extra Virgin Olive Oil
- 4 cups Cabbage, diced (approximately half a medium cabbage)
- 1 cup Carrots
- 1 cup Onion, diced (approximately half a large onion)
- 1/2 tsp. Salt
- 1/2 tsp. Cumin
- 1/4 tsp. Cayenne*
- 1/4 tsp. Red Pepper
- 1/4 tsp. Black Pepper
- 2 tsps. Spanish Paprika
- 15 ounces Beans of choice, I used Kidney although any beans would work.
- Toppings of Choice
- Cheese, shredded (optional, not really)
- Green Onions, diced (optional)
- Tomatoes, diced (optional)
- Lettuce, chopped (optional)
- Olives, chopped (optional)
- Avocado, diced (optional)
- Taco Shells of choice
- Add olive oil to a large skillet on medium high heat. Once warm, add cabbage, carrots, onion and all spices from the salt to the paprika. Cook for 10 to 15 minutes until cabbage is at desired texture. I like a little crunch still so I sautéed mine for only 10 minutes.
- In a separate saucepan, add the beans, including the liquid. Set heat at medium warm and cook until heated through. This will only take a few minutes.
- While those are cooking, shred cheese and chop up desired toppings of choice.
- *This recipe is spicy so if that's not your thing, omit the cayenne pepper altogether.
What’s your take on cabbage? Do you have a favorite way to eat it?