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.)
- Cut the cabbage into small wedges, then cut the stem off each wedge to create scoop-shaped leaves.
- Separate the leaves, then toss them in a large mixing bowl with lime juice and salt. Let them sit while you make the filling.
- Dice the red onion. In a large skillet with your cooking oil of choice, sautee the onion with a sprinkle of salt until tender.
- 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.
- 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.
- Lay the cabbage leaf scoops out on a serving platter, then dollop the filling into the leaves.
- Add the garnishes and serve immediately.
RECIPE from The Rogue Brussel Sprout Blog