• Mexican Cabbage Straight From Texas

    MEXICAN CABBAGEAs I’ve told you, there aren’t many actual recipes used around our house, and this Mexican Cabbage just sort of evolved into one of Rickey’s favorite dishes and is so darned easy to boot!

    Today I am making only a small pot, using one large cabbage. The norm is for me to cook two heads.


    Cabbage, shredded by hand (not as small as you would use for cold slaw)
    Rotel Tomatoes (I use one can of original)
    Sugar (Today, I used about 1/3 cup.)
    1 Pod Fresh Garlic or Garlic Salt
    Bacon Fat


    Melt enough bacon fat (I use Pederson’s all-natural so I don’t have to worry about those pesky “ites” and “ates.” I haven’t tried olive oil, but I think it would work if you prefer.) to liberally cover the bottom of your pan when melted.

    While your fat melts over med-high heat, slice cabbage. I hold head upright on a plate and slice downward. Then I hold that piece the same way and slice down, making a semi-large shred.

    Slice garlic into tiny pieces and allow to stand.

    MEXICAN CABBAGE The size of the slices do not really matter, but it is better if you don’t have a lot of leaves in the mix.  Once the fat is melted, put cabbage in the pan. Do not stir.

    MEXICAN CABBAGE I was only able to get about 3/4 of my cabbage in the pan. However, within about five minutes there was enough room to add the rest.

    MEXICAN CABBAGE Except for adding the last of the cabbage to the pan, I usually do not stir for about 10 minutes. If the cabbage browns a little, that is fine with me. After about 10 minutes, I stir well and add my garlic and salt, or garlic salt if you prefer.

    Once I have the cabbage stirred well, I add 1 can of original Rotel tomatoes. Obviously, these may be hotter than you like if you are not from Texas so you may want to add 1/2 can and then taste. On this day I only had a large can and used only 1/2 of it. The one you will want is the size of a normal soup can.


    MEXICAN CABBAGE Stir well and reduce heat to med-low.

    MEXICAN CABBAGE Since I watch carbs, I usually take out a bowl for myself here. Then, I stir in the sugar. If I were you, I would add about 1/4 cup, stir well and then taste. I usually use about 1/3 cup…according to how large a pot I am making.

    From here on out, it is up to you. I try not to overcook the cabbage so that I don’t lose every nutrient in it, plus I like a little more texture. You will simply have to cook until you have reached the desired amount of doneness.

    MEXICAN CABBAGE This will pair with almost anything. Or…let it be the meal. Just stir up a pan of cornbread while the cabbage cooks, and you can have your meal on the table in 30 minutes…if you are fast enough! :)

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes, Side Dish/Bread and tagged , , , , , , , . Bookmark the permalink.

    9 Responses to Mexican Cabbage Straight From Texas

    1. kel says:

      What brand is that adorable pan and where can I buy one?! Great recipe too!

    2. Lauri says:

      LOVE THAT COOKWARE! I like cooked cabbage too, but I bet what makes it taste good is what its cooked in! Got any info on it, please?
      Thank you so much……….

    3. Frances Barnard says:

      Was just roaming around my computer early Saturday morning and discovered your recipe for the Mexican Cabbage. As Gene is doing most of the cooking at our house now because of my disabilities I called Gene to come look at the recipe to which he quickly responded that’s Ricky’s wife. Whose Ricky, I asked, you know, he said Ricky, oh that Ricky, the guy you work for? Anyway to make a long story short, we are going to try your recipe sometime later today, it sounds absolutely delightful. My kind of food and another good recipe for Gene (Barnard) to master.

    4. Traci says:

      I love this. I cooked it seasoned with Bragg’s Liquid Aminos, Bragg’s Sprinkle, and garlic. Then served with cornbread with real corn in it. Super delicious!

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