Tex-Mex Cabbage Skillet! Let’s talk cabbage, that delicious and nutrient-dense cruciferous vegetable. We are layering in the flavor with wholesome veggies and aromatic spice.
Incredibly delicious, this oil-free Tex-Mex Cabbage Skillet is a one pot meal that is bursting with amazing Tex-Mex goodness. Tender cabbage, spicy jalapeño peppers, sweet bell peppers, crisp corn, tasty tomatoes, and hearty beans come together in a delightful and healthy way. It’s spicy, zesty, and smoky; you’ll be doing a happy dance with the very first bite!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free
Hi there, Ameera here!
If you enjoy Tex-Mex, then this dish is for you. We brought together veggies, beans, and cabbage together to create a tasty dish that will have the family running back for seconds. We ate it up like we were in a competitive eating contest! LOL
On a Cabbage Roll
Yep, we’ve been cranking out quite a few cabbage recipes these days and for good reason! Cabbage is great for oil-free, low-fat dishes. It is comforting and delicious, not to mention that it is low in calories for those of you who are watching your calories.
We are often asked about counting calories. Do we count calories? Heck no! You really don’t need to count calories on a Whole Food Plant Based diet. If you are trying to lose weight, then we suggest that you look at fats instead. We have a recipe round-up of all our recipes that are 3 grams of fat and less.
We suggest you select recipes from this round-up, then once you reach your goal weight, you can select from the hundreds of other recipes on our site to maintain your weight.
Benefits of Cabbage
Cabbage has great fiber and is packed with Nutrients. It helps improve digestion and aids in controlling blood sugar levels. It has anti-inflammatory properties as well boost your immune system. There is also a lot of beta-carotene in cabbage which helps prevent macular degeneration and cataracts.
It is also rich in folic acid which is helpful for expecting mothers. It also aids in the production of milk for new mothers. It builds strong teeth and bones due to the high levels of Vitamin K.
I’ll let Mom tell you more.
Hi! Robin here.
As most of our Readers know, I am a Tex-Mex food fanatic and this dish doesn’t disappoint on that level. I love a good cabbage dish; cabbage and Tex-Mex spices is a match made in heaven for me.
Monkey added a lot of nice tips in the notes second to ensure you have a successful, tasty dish that is sure to please!
We hope you give this recipe a try, we would love to hear from you.
- Large enamel/ceramic lined skillet or similar non-stick skillet
Delicious and healthy, this oil-free Tex-Mex Cabbage Skillet is a one pot meal that is bursting with wholesome veggies and aromatic flavors.
- 1 cup yellow onions, fine dice
- 1 red bell pepper, medium dice
- 1 jalapeno pepper, fine dice
- 2 Tablespoons minced garlic
- ½ head medium green cabbage, shredded *
- 1 teaspoon reduced-sodium tamari *
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 – [ 15 oz. can ] black beans, drained & rinsed *
- 3 Tablespoons nutritional yeast
- ½ cup corn
- 1 Tablespoon lime juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon dried minced onions
- 1 ½ teaspoons regular chili powder *
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano *
- ¾ teaspoon sea salt *
- Pinch black pepper
- Pickled jalapeno slices *
- Freshly chopped cilantro
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the finely diced onions, red bell peppers, and jalapeno pepper, sauté over medium-high heat for 7 to 9 minutes until tender. Then add the minced garlic and shredded cabbage. Cook until all the cabbage starts to wilt a little, then add about ¼ cup water to sauté the cabbage for several minutes over medium-high heat.
- Add the Spice/Herb Mix, mix well to ensure the spices and herbs coat the cabbage really well. Then add tamari and petite diced tomatoes. Stir to mix, then add all the remaining Skillet Ingredients. Stir well. Continue cooking until all the ingredients are heated through and all the veggies/cabbage have reached the desired tenderness, approximately 5 to 10 minutes.
- Once the veggies/cabbage are tender, turn the burner to low and allow to simmer for 10 minutes, then remove from the stove and allow to sit for 5 minutes. This will allow the cabbage to soak up the flavors. Serve with your favorite toppings.
*Tips for Success:
- Shred the cabbage thinly. Or you can use a coleslaw mix mostly comprised of shredded cabbage and carrots. We prefer to cut the cabbage into thin long strips. Pick through the shredded cabbage looking for large cabbage veins and take a few extra moments to cut them thinly.
- Sauté the cabbage: The key is to allow the cabbage to cook until it is tender and absorbs the flavors of the spices and herbs.
- Resting the Dish: Allowing the skillet mixture to rest for 5 minutes after cooking ensures the cabbage soaks up the flavors makes all the difference in the world with this dish.
- ½ head of a medium-sized green cabbage averages to about 4 to 5 cups (+/-).
*Black Beans: You can substitute using your favorite bean: lentils, pinto, kidney beans.
*Chili Powder: We used Penzeys Regular Chili Powder.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Mexican Oregano: If you can’t find Mexican oregano, you can use regular oregano.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
* Optional Pickled Jalapenos: We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers. Be sure to select a mild (“tamed”) pickled jalapeno.
*Serving: 4 to 5
*Storage: Refrigerate and use within 5 days.
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