Costa Rican Inspired Cabbage Cups

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I was so excited to head to the farmer’s market last Sunday! With the holidays and our trip to Costa Rica, it has been a long time since I was there and I couldn’t wait to see what was fresh and new. I always go to the farmer’s market looking to get my veggies to roast for the week but I generally also go knowing that lunch is on the horizon so I look for inspiration from what is available¬†to create a new meal. I’ve made recipes like my Pea Salad and Green Panzanella this way.

Anyway, given my recent return from Costa Rica where beans are a huge staple, I wanted to find something I could mix with black beans. I had recently seen a picture where someone used red cabbage leaves as cups. So those two motives inspired the birth of these delicious cabbage cups. They are super simple to make… I timed myself and it literally took me 15 min total. The mixture is also an awesome salad of it’s own!

Enjoy!

Costa Rican Inspired Cabbage Cups
 
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 cups of arugula
  • 1 asian pear (this was what was available at the farmer’s market but I think you could use a regular pear, mango, jicama, etc.), thinly sliced
  • 1 (15 oz) can black beans, drained – or 1.5 cups homemade beans if you have them
  • ½ cup cilantro, diced – For those who think cilantro tastes like soap, first off, I’m sorry. Second, you can use parsley instead.
  • 1 avocado, cubed
  • 1 lime, juiced
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Dash of your favorite hot sauce
  • Cabbage (red or green works but best to choose one not very tightly packed), leaves removed to make cups – you can use any type of large lettuce leaf in place: butter lettuce cups, romaine hearts, etc.
Instructions
  1. Combine all ingredients except cabbage cups in a large bowl. Gently mix until lime juice and spices coat the mixture.
  2. Scoop into cabbage cups, serve and enjoy!
  3. Serving suggestion: Add corn or any other veggie you’d like. I also enjoy a sprinkle of pepitas!

 

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