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Colourful Mexican with cabbage (v)

Inspired by Angela's Over the Rainbow Cabbage Salad with Tahini Lemon Dressing, this dish is packed with vegetables to give a tasty, hearty, warming dish
Makes 2 serves 
Vegan / vegetarian

Original recipe (with pictures) here

1 small onion, diced
1/4 purple cabbage, rinsed and roughly chopped
1 carrot, thinly sliced
1 yellow capsicum, thinly sliced
~1/4 cup mushrooms, peeled and diced
~2/3 tin kidney beans, canneloni beans or beans of choice (I used a 4-bean mix), drained
4 tbsp salsa, mild or spicy to taste (mine was spicy)
4 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste

1. Saute the onion in the bottom of a large saucepan.
2. Add all other ingredients and stir over low - medium heat for approximately 15 minutes.
3. Serve with tortilla bread, baked potato, or plain with a side of crackers.