Road Cabbage
KAREN ROJAS PREPARES URSA KAISERʼS
ROAD CABBAGE RECIPE
KAREN’S
REFLECTION
Deep beneath our flesh tiny
pieces of matter collectively
form our physical bodies. Each
body possesses a mind and
spirit that strive for human
compassion and progress. Our cultures define
our respective lived and living experiences.
When we engage in the exchange of cultures,
our differences help us define and make a more
beautiful world. My days do not go by without
expressing gratitude for the ability to be culturally
proficient and loving.
My recipe partner, Ursa, introduced me to her
road cabbage recipe. The sliced and chopped
cabbage that went on the tortilla from her recipe
was the same cabbage that topped the tacos
de birria that my mother made later that night.
Similarities may not always be physical, but it is
our spirit in culture that resonates between you
and another that provides a space where human
connection is achieved.
To embrace the diversity among us is to embrace
our ability to love and construct a just and fair
future.
Road Cabbage
INGREDIENTS
1/2 head cabbage
1 package tortillas
1/2 pound Monterey Jack cheese, sliced
1 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste
Avocado, optional
Spicy peppers or hot sauce, optional
PREPARATION
Pour oil and vinegar into a bowl and whisk together to make a
vinaigrette. Add salt and pepper to your liking.
Thinly shred cabbage (it’s helpful to cut cabbage close to the knife
handle for more leverage), then set shredded cabbage aside.
Preheat pan on medium heat, then warm tortilla in pan for about
2 minutes.
Flip tortilla and place a couple of slices of cheese on top.
When cheese melts, carefully move tortilla onto a plate.
Sprinkle a small handful of cabbage over the cheese.
Add vinaigrette to taste.
Add avocado and hot sauce, if desired.
Serve and enjoy!
12 FROM A KITCHEN IN THE WORLD HOUSE