Cabbage, Brussels Sprouts & Shishito Pepper Hash

It’s the shishito peppers that makes the vegetable hash taste so good. These peppers add a little heat while also providing a nice green chili pepper flavor.


About the recipe

I made this combination of vegetables as a topping for soft tacos, and when I asked my daughter Anjali to taste it, she asked me “Mom, can I have this by itself, it’s so good.”  I told her “No, I am saving it for the soft tacos.”  But then I thought,  “When was the last time a kid asked if she could just eat just the vegetables?

It occurred to me that this would make an outstanding side dish in addition to being a stuffing in a taco. 


Cabbage, Brussels Sprouts, & Shishito Pepper Hash


  • 4 cups shredded brussels sprouts
  • 6 cups finely chopped cabbage
  • 6-8 shishito peppers cut into small pieces. If you cannot find shishito peppers you can substitute with 2 green bell peppers cut into small pieces.
  • 4-6 garlic cloves minced
  • 1 tsp Mexican oregano (if you can’t find Mexican oregano use dried oregano)
  • 2 tbsp oil
  • Salt and pepper


  • Heat oil in a large sauté pan. Add garlic and shishito peppers and sauté in oil for 2-4 minutes for the garlic and peppers to brown slightly.
  • Add the brussels sprouts and cook for 3-5 minutes until brussels sprouts are slightly wilted.
  • Next add the cabbage and continue to cook all the vegetables for an additional 5 minutes to give the vegetables a chance to get charred.
  • Next add Mexican oregano and salt and stir into the vegetables. Turn the stove off.
  • Cabbage, Brussel Sprouts & Shishito Pepper Hash is ready.
  • Serve as a side dish or use as a stuffing in a taco or burrito.

7 thoughts on “Cabbage, Brussels Sprouts & Shishito Pepper Hash”

  1. I am def going to try this since i have all the ingredients but what is Mexican Oregano ? i only have the regular One . i like to add some Red capsicums to give Color i love the way you give step by step instructions …

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