1/2 head of cabbage, parboiled
1 zucchini, diced
1 ear of corn, shucked
1/2 onion, chopped
3 oz. queso fresco (creamy soft and mild unaged white cheese) crumbled
Lime juice, to taste
Pull six large leaves from the 1/2 head of Cabbage.
Sauté zucchini, corn and onions in olive oil for five minutes.
Season with salt and pepper.
Scoop the mixture into the leaves.
Sprinkle with cheese and lime juice.