Delicious Mexican Cabbage Recipe

A Low Carb, One Pot Meal

Last year was my “Year of the Cabbage”. My whole opinion of the veggie I had loathed as a child completely changed. So, I began experimenting with different recipes. And my family ate a lot of cabbage. A lot. But this Mexican Cabbage recipe was a hit with the whole family – and to make it even better, it’s low carb and only takes one pot! Win/win!

Find the full recipe and list of ingredients below. Also, I’ve included some suggestions and adaptation ideas at the end of this post.Mexican Cabbage recipe on Bite Sized Biggie

This recipe comes together quickly if you do a teeny bit of prep work. Slice, dice and mince all the veggies beforehand and drain the tomatoes, chilies and black beans. See the suggestions for more time saving ideas.

Mexican Cabbage Recipe ingredients

First, brown your meat in a dutch oven. I don’t add oil at this point. The chorizo has some fat in it that helps flavor the pan and the excess fat is drained off. Once the meat is browned, drain and set aside.

Mexican Cabbage Recipe - brown meat

Using the seasoned bits in your pan, drizzle in your olive oil and saute the peppers, onions, garlic and mushrooms until soft.

Mexican Cabbage Recipe - vegetables and mushrooms

Add in tomatoes, chilies and spice mix. If you like spice, kick this up a notch with some additional crushed red peppers or diced jalapenos.

Mexican Cabbage Recipe browned veggies and mushrooms

Next, add your cabbage. Carefully. You’ll have a very. full. pot. The cabbage will cook down. I promise.

Mexican Cabbage Recipe - shredded

After the cabbage cooks down, add back in your meat, the corn and black beans. Stir and let that yummy goodness cook together for a bit on a low simmer. Dish some up and garnish with your favorite Mexican garnishes. A sprig of fresh cilantro, some lime, sour cream. Yum!

Mexican Cabbage Recipe on Bite Sized Biggie

Adaptations and Suggestions

  • This recipe makes a TON. If you have a small family or aren’t sure you’ll want it leftover (In my opinion, it’s better leftover), halve the recipe.
  • If chorizo is hard to find, just add a little more taco seasoning to your ground beef/pork/turkey and double the amount. Our supermarket has an international section in the refrigerated area. Just ask for help if you can’t find it.
  • Enjoy this without the meat for a great vegetarian dish or a side dish with a ton of flavor.
  • If you crave grains in a recipe, add quinoa. It adds a great new dimension.
  • Substitute plain yogurt for sour cream.
  • Use black bean and corn salsa instead of diced tomatoes, black beans and corn as a shortcut.
  • Use frozen, pre-cut peppers and onions as another time saver.
  • Cut your prep time by using bagged shredded cabbage. The angel-hair shred will cook quickly – cutting your cook time dramatically.

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How to make Mexican Cabbage recipe on Bite Sized Biggie


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