Mexican Cabbage, Quick McDougall
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 head of cabbage, shredded, -about 6 cups1 15 oz. can of black beans, 1 16 oz. jar of your favorite no fat salsa (I used Muir Glen Black Bean and Corn)1 10 oz bag frozen corn.optional: 4 oz. can of diced green chilis.You can wrap some in corn tortillas or eat it with chips. I'm vegan so I use Daiya cheese sometimes on top but it's just as good without.
Turn on stove to med heat,
pour salsa and cabbage into a large pot, stir and cook until cabbage is soft (about 10 or so minutes),
add beans when cabbage is almost ready,
add corn after everything is cooked.
Serving Size: 1.75 cups
pour salsa and cabbage into a large pot, stir and cook until cabbage is soft (about 10 or so minutes),
add beans when cabbage is almost ready,
add corn after everything is cooked.
Serving Size: 1.75 cups
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 24.9 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 11.1 g
- Protein: 12.0 g
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