Nacho Cabbage

A delightfully unexpected riff on nachos, this version uses colorful cabbage as the base! It has all your favorite nacho toppings in a much more nourishing package.


  • Quarter or half head of purple cabbage
  • Juice of a lime
  • Generous sea salt
  • Oil of choice for cooking
  • Red onion
  • Poblano pepper
  • Red bell pepper
  • 15 oz can of black beans; drained and rinsed
  • 1 c corn
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 0.5 tsp coriander
  • Dash of cayenne or hot sauce if desired
  • Cheese as desired
  • Garnishes of choice (fresh cilantro, avocado, pepitas, crema, etc)


  1. Cut the cabbage into quarters, then cut the stem off so that you end up with separate scoop-shaped leaves.
  2. Separate the leaves, then toss them in a large mixing bowl with lime juice and salt. Let them sit while you make the filling.
  3. Dice up the red onion. In a large skillet with your cooking oil of choice, sautee the onion with a sprinkle of salt until tender.
  4. Dice up your peppers (poblano, red bell, and jalapenos if you want) and add them to the onion. Sautee for a few more minutes until the peppers are tender and the onion is slightly caramelized.
  5. Add the black beans, corn, and spices, and sautee everything for another few minutes until the spices are fragrant and everything is heated throughout. You can add a little dash of water if you feel like the filling needs more moisture.
  6. Lay the cabbage leaf scoops out as shown above, then load them up with the nacho toppings.
  7. Top with cheese if desired.
  8. Just before serving, add the fresh garnishes.