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:
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!