I collect a lot of recipes, probably well over 100 each year. Sometimes, I think I am a little addicted to them. I’m also usually overly optimistic about how well they will turn out.
Sometimes, though, I run into a sleeper — a recipe that I think will be OK, but turns out to be really good.
Martha Rose Shulman’s cabbage and mushroom tacos are a perfect example of that. I’m not super keen on cabbage, and the recipe is basically just cabbage and mushrooms, so I didn’t have high hopes. But the tacos were delicious.
I didn’t have time to make ranchera salsa, as Shulman’s recipe calls for, so I used some leftover salsa verde that I had on hand. I also substituted onion grown in our garden for scallions. Here’s what I did:
Cabbage and Mushroom Tacos
1 tablespoon olive oil
1 small head of red cabbage, chopped
1 pound mushrooms, sliced
2 tablespoons chopped onion
2 garlic cloves, minced
1/4 cup cilantro
1/2 cup salsa verde
salt and pepper to taste
8 corn tortillas
Queso fresco, crumbled or shredded
Heat a large, heavy skillet and add the olive oil. Add the mushrooms and sear, stirring often, until they are lightly colored and sweating. Add the onion and cook for about 1 minute until the onion starts to get tender. Add the garlic and cook for about another minute.
Season the mushrooms with salt and pepper and add cabbage. Cook, stirring often, until cabbage is tender. This takes about 5 minutes.
Add cilantro and salsa. Stir. Add more salt or pepper if needed.
Serve the vegetables in a warm tortilla with queso fresco sprinkled on top.