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.