My second entree into Lindsay S. Nixon's recipes from her book The Happy Herbivore turned out spectacularly. Mexican Cabbage is the epitome of a volumetric recipe: high in volume and low in calories. But without sacrificing taste, texture or satisfaction. I absolutely LOVE this dish and know that I will be making it time and time again.
The only substitutions I made to Lindsay's original recipe were (1) doubling all of the ingredients--of course--and I'm taking most of it to a pot luck tonight, and (2) I used a Southwest spice blend that a friend gave me as a gift instead of the spices that Lindsay called for (cumin and oregano).
Lucky for us, Lindsay has posted this recipe on her blog, Happy Herbivore. Here it is:
http://happyherbivore.com/recipe/quick-mexican-cabbage/
As for Lindsay's Tamale Casserole recipe that I blogged about last week and many of you wanted the recipe for, I wasn't able to find the recipe online and I don't have permission from the author to reprint her recipe. But check back here in a few days for the Healthy Girl's Kitchen spin on Tamale Casserole. I'm so excited to try out my own version!
3 comments:
Looks great, thanks Wendy. Cabbage heads are usually too big to use all for coleslaw...nice to have something different.
Another great one, thanks Wendy!! When you say 4 oz green chilies, is that canned?
Yes, I assumed that Lindsay meant canned green chilis and that is what I used when I made it.
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