Here's a great way to add cabbage to the diet.
You can make the meat go further by adding refried beans to the mix (spoon into taco shells before cabbage slaw).
2 Tbsp olive oil
500g (generous pound) pork mince (ground pork), at room temperature
1 large red onion, peeled and chopped
2 Tbsp chopped chillies in adobo sauce (see Recipe Notes)
400g (14 oz) can chopped tomatoes (I use Italian tomatoes)
1 hot green chilli, chopped (remove seeds for a milder ‘bite’)
Finely grated zest 1 lime
2 Tbsp lime juice
2 cups tightly packed finely sliced cabbage
4 Tbsp mayonnaise (I use Best brand)
2-3 tsp warm water
2 Tbsp chopped mint
10 ready-made taco shells
3 Tbsp chopped roasted salted peanuts
1 Briefly heat a large heavy-based frying pan (skillet) over a high heat, then add oil. When oil is nice and hot (‘shimmering’) add pork mince in clumps using tongs. Leave the mince where it falls, don’t move it around the pan, and cook until a good golden brown. Turn mince and add the onion. Cook for several minutes until onion is softening and starting to colour around the edges of the pan. Break the meat up a little with tongs. Season generously with salt and cook until the onion is browned – about 7 minutes – stirring often.
2 Add adobo chillies and tomatoes. Lower heat and cook for 5 minutes while breaking up clumps of meat with a fork (you want the meat to keep some body, so don’t turn it into a purée).
3 Put green chilli in a large bowl with lime zest and juice and add ¼ teaspoon of salt, or to taste. Add cabbage and toss well.
4 Put mayonnaise in a small bowl and add enough warm water to thin it sufficiently so it will fall off the spoon. If it is lumpy, pass it through a sieve. Stir in mint.
I use La Morena canned Chipotle Peppers in Adobo Sauce, but you could use whatever chilli product you have to hand.
If you want to make the protein go further, add refried beans to the mix, putting them in the tacos before the cabbage slaw.