• Clare McElhatton

Mexican Red Cabbage




Red cabbage is spiced and roasted to make a filling for tacos, burritos or as side for other Mexican style dishes.


Serves 2

· 260g red cabbage

· 1tsp ground cumin (or, ideally, freshly grounded from seed)

· 1tsp of ground coriander (or, ideally, freshly grounded from seed)

· 1tsp of garlic powder

· ½ tsp of salt

· ½ tsp of chilli flakes

· Freshly ground black pepper

· 1tbsp of tomato puree

· 1tbsp vegetable or rapeseed oil

· ¼ lime

· Fresh coriander (optional)


VEGAN/GLUTEN FREE



1. Pre-heat the oven to 200°C.

2. Cut the cabbage in half and cut out the white core. Shred the rest of the cabbage roughly into 1cm strips, using a knife. Wash the cabbage.

3. In a bowl, mix the spices (chilli flakes, garlic, cumin and coriander) the oil, tomato puree and salt & pepper into the cabbage. Hands are best for this to make sure everything is properly coated.

4. Spread the cabbage out onto a baking tray in a single layer.

5. Roast for 15minutes then stir the cabbage. Roast for another 10-15 minutes (stirring and checking every 5 minutes) until the cabbage is soft. Some of the cabbage will become crispy and chewy. Aim for a mix between crispy and soft cabbage.

6. Squeeze over the juice ¼ of a lime and a handful of chopped coriander (if using). Use as a filling for tacos, burritos etc.

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