Nacho Cabbage (No-Chip Cabbage Nachos)

A delightfully unexpected riff on the classic, these no-chip nachos use colorful cabbage as the base. Imagine having all your favorite nacho toppings in a much more nourishing package!


  • Small head of purple cabbage (or a quarter to a half of a larger head)
  • 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
  • Garnishes of choice (fresh cilantro, avocado, pepitas, cheese, etc.)


  1. Cut the cabbage into small wedges, then cut the stem off each wedge to create 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 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 the peppers (poblano and red bell) 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. Add a dash of water if the filling is sticking to the skillet.
  6. Lay the cabbage leaf scoops out on a serving platter, then dollop the filling into the leaves.
  7. Add the garnishes and serve immediately.