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

Ingredients:

• 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

Directions:

• 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.