Guest Post Today! Vegan Mexican Cabbage by Happy Herbivore

Greetings, friends! I hope you're all enjoying life on this fine and fancy Thursday! Today, my friend Lindsay (vegan diva of Happy Herbivore) and I are trading guest posts. She's featuring my fat-free and yummy quick cobbler on her blog and I'm sharing her recipe for Mexican Cabbage here with you.

We both share a love of making healthy, plant-based foods taste fantastic - and as you can see (and taste) from these recipes, there's no excuse not to! Vitalizing, health-supporting foods really can taste as good (and, um, much better thank you) as ones that don't. Life is good and food is meant to taste great, be enjoyed, and keep us in a state of perfect health.

So, be sure to check out this recipe and let us know what you think! Cheers!

Mexican Cabbage

  • ½ whole cabbage
  • 1 whole sweet onion, diced
  • 2 whole garlic cloves, minced
  • 8 ounces tomato sauce
  • 4 ounces green chilis, diced
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • ½ tsp oregano or majarom
  • ¼ tsp black pepper
  • 1 cup corn, frozen
  • 1 cup black beans, cooked
  • ¼ cup baked corn chips          

Here are Lindsay's instructions:

Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.

This recipe serves 2
According to the health guidelines in Tess's books, this recipe is GF/SF/Green


  1. You two really compliment each other, literally and figuratively. I first learned of HH thru RHIW. Now I have, and rely on, both authors/chefs and philosophers. Thanks

  2. I've made this before and really liked it! Yum!

  3. Yummy! Doubled up the recipe and my husband loved it and wants to use it for burrito filling He didn't miss the meat at all.