This is my favorite recipe I have created. I absolutely LOVE these! I started incorporating more cabbage into my diet because it is highly detoxifying. I use corn tortillas and saute them in ghee to help the body digest the corn. Sometimes I like to use purple cabbage, especially if you want a little more crunch. I add sunflower seeds for protein. I garnish these babies with avocado, veganaise and cilantro. It really completes the tacos and give them more flavor.

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1/2 Head of Cabbage Chopped; Purple, Green or Napa

1 Tsp Olive or Coconut Oil

1/4 Tsp Cumin Seeds

1/2 Tsp Coriander Seeds

1/4 Tsp Fennel Seeds

2 Tbsp Sunflower Seeds

1/2 White Onion Chopped

Handful of Greens; Kale, Bok Choy or Spinach

Squeeze of Lemon or Lime Juice

Pinch of Salt and Pepper

Corn Tortillas

1 Tbsp of Ghee

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Optional Topping:

Veganaise

Sliced Avacodo

Chopped Cilantro or Parsley

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1. In a large skillet heat oil on medium heat. Add sunflower seeds and spice seeds to the pan. Let them simmer a few minutes until they start to pop and become fragrant. Next add the onions to saute for a few minutes.

2. Add the cabbage to the skillet and toss to coat with the oil and spices. Cook the cabbage stirring occasionally for 4-5 minutes, until it starts to shrink down. 

3. Toss in your greens, give a stir and reduce to heat to medium-low. Add a squeeze of lemon or lime juice, season with salt and pepper. Cover the pan and allow to cook for another 5 minutes.

4. Meanwhile, heat another skillet on medium heat with ghee. Allow the ghee to heat and then lay the corn tortillas in the pan. They just need about 2 minutes on each side. You can cook them a little longer if you like them more crisp. They do tend to get a little chewy if you cook them too long.

5. Top off your tortilla with the cabbage and add some toppings. I spread veganaise on mine with a slice of avocado. Then I garnish them with fresh parsley or cilantro.