Food & Cooking Recipes Salad Recipes Pork and Cabbage-Slaw Burritos Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 To make tacos, fold warm corn tortillas around this filling and sprinkle with cheese. Ingredients ½ head green cabbage, shredded (2 cups) ¼ cup fresh cilantro leaves 2 teaspoons fresh lime juice 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 4 flour tortillas (burrito size) ½ cup shredded cheddar (2 ounces) 2 cups Slow-Cooker Green Chili warmed, and potatoes halved if large Salsa (optional), for serving Directions Preheat oven to 350 degrees. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends. Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired. Rate it Print