Friday, June 14, 2013

Mexican Skillet Cabbage

I love finding new vegetable based side dishes for Mexican food.  In the past, I have always gone for Spanish rice, which is delicious but not very healthy.  This Mexican Skillet Cabbage gives you the same flavors as Spanish rice, but with no carbs!  It is another super easy dish that has about 5 minutes of hands on time (including slicing and mincing!) and the rest of the time is spent in the skillet with very little attention needed.  It was a tad spicy for my 4 year old because of the diced green chiles, but it was absolutely fine for my hubby and me.  We loved it!


1 Tbsp olive oil
4-5 garlic cloves, minced
1/2 head of cabbage, thinly sliced
1 15oz can of fire roasted diced tomatoes with green chiles
salt and pepper


  1. Heat the olive oil in a large skillet over medium-high heat.  Add the garlic and cook, stirring constantly, for 1 minute.
  2. Add the cabbage and tomatoes and stir to combine.  Season with salt and pepper to taste.  Cook for about 20-30 minutes, until the cabbage is soft.

Adapted from


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