Recipe: Mexican-Style Cabbage Fry

This is a dish I created to meet the criteria of a three-week diet that I’m on.  The Vegetarian options for the diet protocol leave me a little hungry, so I decided to mix and match a little bit.  I’m not allowed rice, so I used cabbage as an alternative.  It may go a little over the calories I’m allowed for this diet, but surely is far below the calorie count of an equivalent meat and rice dish.

Mexican-Style Cabbage Fry

1/2 cup red wine vinegar

½ onion, chopped

1 can diced green chilis

½ head cabbage, chopped to noodle or rice size

3 – 4 mushrooms, chopped

2 cloves garlic, chopped

1 cup Texturized Vegetable Protein (TVP)

Water (to cover TVP)

1 cup vegetable broth

1 tsp Cumin

1 – 2 tsp chili powder

1 tbl cilantro

Salt

Pepper

Cover TVP in water and stir in cumin and ½ chili powder; let sit until reconstituted

In large skillet, heat ¼ cup red wine vinegar.

Add onion & garlic; stir-fry until translucent

Stir in green chilis and cilantro

Add TVP and “brown” it off, like hamburger

Stir in red wine as the pan gets dry

Add mushrooms and cabbage

Stir fry for a until all vegetables are mixed together

Add vegetable broth

Add salt, pepper, chili powder to taste

Cook until cabbage feels “al dente”

Serve with tortilla chips, if desired

Serves about 4