By Martha Rose Shulman
- Total Time
- About 15 minutes
- Rating
- 4(447)
- Notes
- Read community notes
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Featured in: Recipes for Health: Tacos With Black Beans and Chard
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Ingredients
Yield:4 servings.
- 1tablespoon extra virgin olive oil
- 1pound mushrooms, cut in thick slices
- 1bunch scallions, white and light green parts, finely chopped
- 2garlic cloves, minced
- Salt and freshly ground pepper to taste
- 1small head cabbage
- ¼cup chopped cilantro
- ¼ to ½cup Chipotle Ranchera Salsa
- 8corn tortillas
- Queso fresco to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
226 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 10 grams protein; 929 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
Step
2
Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
Step
3
Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Tip
- Advance preparation: The mushroom filling will keep for about 3 days in the refrigerator.
Ratings
4
out of 5
447
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Cooking Notes
Andreae
I think you need to shred the cabbage first!
Alisa
What kind of mushrooms are best in this recipe?
Rainmaker
Delicious, quick and easy. I had never heard of Chipotle Ranchera Salsa so I did a little googling. Luckily we always have a can of El Pato Jalapeno Salsa and a can of chipotles in adobo sauce in the cupboard. I chopped up one of the chipotles and mixed it into the El Pato with a little bit of the Adobo Sauce and then added to the veggies in the pan. I can't imagine this is far off from the Chipotle Ranchera Salsa so correct me if I'm wrong. Either way it turned out great!
Martin
Yes shred the cabbage! Only bit missing in an otherwise pretty good recipe.
Gigi
Andreae:
I make cabbage tacos for lunch all of the time but with zucchini and red onions. I thick slice the cabbage and then chop it.
Paige
This was delicious. The salsa recipe is here: https://cooking.nytimes.com/recipes/12184-tacos-with-roasted-vegetables-and-chickpeas-in-chipotle-ranchera-salsa
Anne
We added corn kernels and black beans. Delicious! We usually make a mix of store-bought guacamole with corn and black beans and have it with blue corn chips - we just took the extra corn and black beans and added them to the taco filling.
Maura
Really nice combo of ingredients. I made a pico de gallo to go with (https://cookieandkate.com/classic-pico-de-gallo-recipe/print/30827/) and had some mandolined radish and fennel and avo for other toppings. More garlic wouldn't have hurt:)
veganinthemaking
I added kale and beans (for more nutritional value) and topped it with sun-dried tomatoes instead of cheese. Surprisingly so good!
Jennifer
I was looking for a healthy meal and these delivered. They were delicious and filling. I live in Mexico and was able to get freshly made corn tortillas which definitely helped. For the salsa, I charred a few tomatoes, serrano peppers and onion on my comal and then blended with a bit of chipotle in adobo and a clove of garlic. The salsa is delicious. This will be a go-to recipe for a quick healthy dinner.
camille S
A “healthy” option for taco night and totally yummy! Definitely shred the cabbage first tho lol
Karen
I used maitake mushrooms, they gave off a lot of liquid as they cooked, but that helped soften the cabbage. I used parsley instead of cilantro and added some kale. This is surprisingly good.
Stephanie
Didn't have salsa, but did have goat cheese. I made this with homemade tortillas and the result was fantastic.
Holly
I love Martha’s recipes. This is soooo easy to make and very delicious for such a simple process! I was at Trader Joe’s and they never have cabbage - but I got a bag of pre shredded red and white cabbage mixed with kale - this was awesome bc a little green was nice and vibrant. I added just a little sliced avocado and cotilla cheese crumbled. Trader Joe’s chipotle salsa worked. I was pleasantly surprised at just how tasty and nice this super quick, super simple recipe was and very healthy, too.
Mary Ann
Absolutely delicious! We did add queso Fresca, fresh avocado and tomato toppings for additional flavor. Chopped cabbage and cremini mushrooms gave it a lovely, earthy flavor.
Donna Brown
Seared mushrooms make this dish taste meaty. I added some finely chopped jalapeno with the cabbage. Used savoy cabbage and would use less next time. Added some freshly cooked white beans to the tortilla and mashed before adding the mushroom cabbage mixture. Also think guacamole would be the perfect topping next time. Never missed the cheese. Delicious!
Paige
This was delicious. The salsa recipe is here: https://cooking.nytimes.com/recipes/12184-tacos-with-roasted-vegetables-and-chickpeas-in-chipotle-ranchera-salsa
CKNYC
I don't know if it's just me, but I could only fit a half a head of shredded cabbage into the large skillet even when I cooked them down. You definitely don't need an entire head, it obliterates the mushrooms. It was okay, but next time I'll try something other than the salsa at the end, it makes the dish taste a little generic. Maybe adding fresh Pico de Gallo would be nicer with the cilantro instead?
Twila
Doubled the garlic, added a can of black beans before cabbage, and used a high quality chunky salsa and cheddar cheese melted on the tortillas. A new favorite way to eat up cabbage!
Amy
I used the mushroom/cabbage/garlic saute as the base for white fish filets, which I cooked on top, and added parsley. It was pretty good! And as I didn't have enough fresh mushrooms I added dried wild mushrooms. I tried to make a sauce out of the mushroom soaking water, adding some miso and agar, but it didn't thicken enough to be a sauce.
Charles Daviet
adding some shrimp and some lime juice at the end gave it some pop
Lee
This was pretty fabulous. I substituted the salsa with Reed Hearon's roasted corn salsa, sans tomato and mushroom, for a warm finish. Quite tasty!
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