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Shiitake cabbage tacos

These richly flavoured tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavour of an aromatic treat from your herb garden. 



Green Jam

  • 1 cup (250 mL) apple cider vinegar
  • 1/2 cup (125 mL) sugar
  • 1 teaspoon (5 mL) sea salt
  • 1 teaspoon (5 mL) red chili flakes
  • 1 pound (450 g) green tomatoes, quartered
  • 1 large white onion, thinly sliced
  • 1 jalapeño pepper, stem and seeds removed, minced
  • 1/4 cup (60 mL) green coriander seeds (or 2 tablespoons/30 mL dried coriander seeds)

Green Lentil Smear



  • 1 pound (450 g) shiitake mushrooms, stems removed, larger caps halved
  • 1 teaspoon (5 mL) soy sauce
  • 1 teaspoon (5 mL) pure liquid honey


  • 1 bunch (3 to 4 ounces/85 to 115 g) enoki mushrooms
  • A handful of fresh cilantro sprigs


Green Jam

  1. Measure the apple cider vinegar, sugar, salt, and chilli flakes into a medium saucepan. (If using dried coriander seeds, add them now.) Bring the pickling liquid to a full boil over medium-high heat. Add the green tomatoes, onion, and jalapeño. Bring to a slow, steady simmer and continue cooking, stirring frequently, until the mixture thickens and reduces, 15 minutes or so. Remove from the heat. Stir in the green coriander seeds, reserving a few for garnish. Serve warm or at room temperature, or store in a resealable container in the refrigerator for up to one week.

Green Lentil Smear

  1. Toss the butter into a medium saucepan over medium-high heat. Swirl gently as it melts, foams, and eventually lightly browns. Reduce the heat to low and stir in the cumin seeds. Continue stirring as their flavours emerge and brighten, and the seeds lightly toast for about one minute. Stir in the onion and garlic. Cover tightly and cook, stirring occasionally, until the vegetables are soft and fragrant for two or three minutes. Stir in the lentils, water, bay leaf, and salt. Bring to a slow, steady simmer, cover tightly, and cook for 20 minutes. Remove from the heat and let sit for another 10 minutes without uncovering.
  2. In a food processor, purée the lentil mixture until smooth. Serve warm or at room temperature. Store in a covered container in the refrigerator for up to three days.

Cabbage Leaves

  1. Cut the cabbage through the stem in half, then into quarters. Evenly season the cut faces of the cabbage with salt and pepper.
  2. Heat a large cast-iron skillet, plancha, griddle, or non-stick skillet over medium-high heat to precisely 350°F (180°C). For best results, use a surface thermometer. Add the vegetable oil to the pan. Position the cabbage wedges in the pan so a cut side is in complete contact with the cooking surface. If you’re using a skillet, tightly cover it. Cook, turning occasionally as the cabbage gently sizzles and lightly caramelizes. Eventually, the steamy moisture will work into the middle and tenderize it for 20 to 30 minutes.
  3. Remove the cabbage from the pan and rest until cool enough to handle. Trim away the rigid core and separate the individual leaves.

Sauté the Mushrooms

  1. Melt the butter in a large skillet over medium-high heat. Add the shiitake mushrooms and sauté until tender but not browned, for 5 minutes or so.
  2. Add the soy sauce and honey and continue cooking until combined, another minute or so. Remove from the heat. Serve warm or at room temperature.

Assemble the Tacos

  1. Lay the cabbage leaves on a work surface. Spread a spoonful of the lentil smear on each leaf. Top with shiitake mushrooms and a dollop of green jam.
  2. Sprinkle with a few enoki mushrooms, tender cilantro sprigs, and reserved green coriander seeds. Serve and enjoy!

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