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Sweetheart Kool Cabbage™ Tacos
By Chef Tom Fraker

Sweetheart Kool Cabbage™ Tacos

2 Boneless Skinless Chicken Breasts

1 Onion, peeled, then quartered

2 cloves Melissa’s Peeled Garlic, halved

Pinch Kosher Salt


4 Roma Tomatoes, diced

½ Red Onion, peeled, then diced small

2 Fresh Serrano Chiles, minced

1 Lime, juiced

pinch of Kosher Salt

6 leaves Melissa’s Kool Cabbage™ , rinsed and dried

¼ cup Fresh Cilantro

½ cup Cheddar-Jack Cheese, shredded


In a saucepan, add the chicken, onion, garlic, salt and enough water to cover. Bring to a boil and then simmer for 30 minutes or until the chicken is completely cooked. Remove from the pan and, when cool enough to handle, shred it and set aside.

To make the salsa, place the tomatoes, onion, chiles, lime juice and salt in a bowl and mix well.

To assemble the tacos, take a cabbage leaf and add a layer of shredded chicken, some of the salsa, some cilantro and some cheese and roll, overlapping the sides to for a point at the top end. Secure with a toothpick and repeat for the remaining tacos. Serve with lime wedges and salsa, if desired. Makes 6 tacos.