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?
Fermented! That’s the only way I can digest it somewhat well at least, although I’ve never sauteed it and sauteeing things seems to make them delicious no matter what. This looks awesome and as you know I’m a fan of the taco salad 🙂
Michele @ paleorunningmomma recently posted…Creamy Paleo Honey Mustard
Sauteeing anything always seems to be a winner for me.
Your taco salad on IG was part of my inspiration for this, so thank you my dear!
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
Andrew’s parents gave us one of their cabbages from their garden and we used it to make cabbage rolls. I’m not a fan of cabbage rolls, but Andrew loves them. You’re so right about how those puppies multiply when you cut into them! I could spend the rest of my thirties chopping up one single cabbage.
Suzy recently posted…Blended Family Friday: Reunited
Cabbage for days…..
Wanna come over. Andrew can make cabbage rolls while we drink beer or better yet watermelon mojitos.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
I actually love cabbage – it’s kind of sweet! But it bloats me a lot. Vegas really loves when I have gas. Hee hee.
Also, you can bland that shizz up into some protein smoothie/ice cream. If you get the red cabbage it’s a fun color. 🙂
Laura @ Sprint 2 the Table recently posted…Strange But Good: 10 Back-to-School Recipes
Cabbage ice cream??!! I can’t go there. Not knowingly anyway.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
Please see #4: http://www.sprint2thetable.com/2012/10/the-good-the-bad-the-strange/
Laura @ Sprint 2 the Table recently posted…Strange But Good: 10 Back-to-School Recipes
smashing idea! of course my husband would love this to pieces and shreds because a) he loves anything TACO, b) he loves anything with onions, c) he loves anything remotely mexican/latin, d) he loves cabbage, and e) he loves anything i put in front of him… heehee snaps twirl.
but seriously, even though i can’t say cabbage and me are besties, i do love a flavorful cabbage creation. this looks like one of them. my mom makes what i call “crack cabbage” and everyone seems to eat it and can’t stop. sadly it’s not vegetarian but i’ve seen it even pass vegan lips and they didn’t care. gasp. she goes all asian-old school on some cabbage: garlic sauteed in peanut oil, then shredded cabbage. adds in a spoonful or two of water and a cube of chicken bouillon, then some splashes of soy sauce. i personally think bouillon is gross, technically, but flavor wise it must have crack in it. the cabbage turns out heavenly and pairs well with any carb 🙂 damn now i want cabbage. of all things… honey? will you?
danielle recently posted…Milk Tea & PoPo
I would love to try your mom’s cooking sometime. Yours too, even if it includes cabbage. Give me enough glasses of wine pre dinner and I won’t even notice. 🙂
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
I adore cabbage. I use to quite frequently saute a ton up (like half a head) all for myself. Then I realized it made me feel quite terrible.
This recipes looks to use a reasonable amount though- plus everything is good when used in Mexican dishes.
Kate recently posted…Friday: Harry Potter & Homemade Frappes
It’s actually supposed to be good as a digestive aid, probably because all of the fiber, which I suspect can be a bit much in massive quantities. This Taco Salad should be just right though since it’s about a quarter of a half head per person. Much more manageable ratios. 🙂
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
This shit looks good…real good. I love cabbage though, and will eat it just about any way possible. Lately I’ve kept a giant bowl of cut up raw purple cabbage in my fridge to throw onto my salads. I also love it cut into large circles and baked with olive oil and salt.
Brittany recently posted…Random Rambles
If you’re lucky, I’ll still have a head here when you come visit. 🙂 We can make your salad sans cheese.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
The shell on those salads is ON POINT Lady! Love love love them! Also cabbage scares me too.
Jayne recently posted…WIAW: Routines are Great!
The taco salad shells were actually tortillas. I used the trick where you make bowls out of them using the backside of a muffin pan: http://www.eatingwell.com/recipes/taco_bowls.html. It works. 🙂
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
My mom is always going on and on about how healthy it is to eat cabbage, and while I’ve improved my relationship with it enough to no longer grimace when I see it being served, we’re still not exactly on good terms.. Have you thought about making cabbage rolls? Not that this taco salad (<3) doesn't look amazing, but just thought if you want a little more variety. That's what my mom would always make, and even though I always picked off the cabbage, I still enjoyed them.
Amanda @ .running with spoons. recently posted…. flourless double chocolate cherry brownies .
I tried cabbage rolls last year, and it was a disaster. I think I used the wrong rolls and I’ve been scarred every since.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
Everytime I buy a cabbage I regret it because it just never ends! And I’m not one to waste veggies, so I force myself to eat it even when I’ve had it everyday for a week and I’m sick of it lol. I like your Mexican twist on it though! I’m not sure if I’ll give in to buying a cabbage any time soon, but when I do, I’ll remember this recipe.
Chelsea @ Chelsea’s Healthy Kitchen recently posted…Ravine Vineyard
Bookmark this one for sure because you’re going to want to make this, even if you have cabbage for days. It’s worth it.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
omg. As long as you DON’T smoothie that mofo up, we’ll be all good.
This is a delicious way…. coat a tray with oil or butter, quarter them and lightly cover with more oil, sea salt and black pepper and roast the hell out of it- Promise it’s delicious. Or grilled the same way. Or just…this taco salad!
Arman @ thebigmansworld recently posted…Healthy No Bake Blueberry White Chocolate Snack Bars
I can try grilled cabbage too, since I happen to have two more heads in the fridge. Gulp.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
I love cabbage – all varieties! Maybe it’s because I am a Scot and its the one vegetable we have in abundance! My favourite way to eat it is shredded and sautéed with sesame oil and tamari for an oriental kick, or cooked in the oven with a chicken in top so the juices render it down (maybe not one for you!) or even just sautéed and then a knob of butter mixed through at the end!
Oh and I found kohlrabi this weekend at our local farmers market! May pick one up next weekend to finally try it! I was so excited when I saw it! Haha!
Jen @ Chase the Red Grape recently posted…Bye bye Scotland!
Ah, I love that you found Kohlrabi there. Score one for Australia.
Thanks for all the great cabbage tips. I’ve got heads to go so they’ll be put to use.
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
Errr ou had me at tacos! I actually quite enjoy cabbage, especially in Oriental stir fry dishes…and apparently now tacos! I need to post a recipe for my favourite way to make it which is South Indian- I’m not usually big on Indian dishes but this is an exception so you know it’s gotta be good ;)! Have you tried juicing cabbage- could be an efficient way to finish that bad boy if you really not in the mood to eat it?
Khushboo recently posted…Currently (August 2015)
Thanks Khusboo, I would love to see this South Indian dish of yours, although I’ll leave juicing cabbage for another day (like next year). 🙂
Meghan recently posted…Quick and Easy Vegetarian Taco Salad Recipe with Cabbage
This looks awesome–pumping up our standard sautéed cabbage to new heights. Reading the comments, though, reminds me that my friend in VA had me throwing cabbage into smoothies because it is good for your esophagus (she had Barrett’s esophagus even though her name was not Barrett. I’m not sure what she did with her own esophagus).
I’m intrigued enough to want to play with the cabbage remaining from the farm share!
Kirsten recently posted…Spicy Corn and Sweet Potato Chowder
I bow to you since your Breakfast Salad with cabbage, potatoes and eggs is pretty much the only other way I like to eat it. Also, I’ll let you try the smoothie thing out. Report back though. In the meantime, I’m putting it on my face in a mask because it’s great for the skin.
That cabbage layer blows my mind. Seriously. I have this pinned and can’t wait to try it!!!
I can’t wait to hear what you think.
Meghan recently posted…WIAW: The Double Day Edition
Momma used to make cabbage wraps. Reaaaaallllly good. Other than that – I never came near it, unless it was already cut. Then I threw it in a soup in winter and called it a meal (together with some carrots or so….ugh, creative) – but besides that, I skipped this competition and never even let cabbage-procrastination get a thing in my life. I sure would share this dinner with you though.
Lucie@FitSwissChick recently posted…Live NOW – not then.
Oh, the cabbage wraps were cooked, not raw. I recommend.
Lucie@FitSwissChick recently posted…Live NOW – not then.
Hurry up and come to Cleveland. I still have two heads in my fridge. 🙂
Meghan recently posted…WIAW: The Double Day Edition
I will definitely be creating my own version of this wonderful looking salad very very very soon! I am not a huge cabbage fan but a lot of the other pieces of food you included look simply amazing! Where do you find shells like the one in a the picture? I would want them in whole wheat or even in corn tortilla?
XO,
Kat
Katerina recently posted…My Fear Foods Bucket List
I’m with you. I’m not a huge cabbage fan either, and this salad made me change my mind.
The taco salad shells were actually whole wheat tortillas. I used the trick where you make bowls out of them using the backside of a muffin pan: http://www.eatingwell.com/recipes/taco_bowls.html. It works. 🙂
Meghan recently posted…Simple Salad Hacks Guaranteed to Sway The Skeptics