Description
A delicious and healthy sautéed vegetable dish featuring cabbage and kale.
Ingredients
Scale
- 4 tablespoons (56g) unsalted butter (or ghee)
- 2 tablespoons (30ml) avocado oil, coconut oil, or olive oil
- 1/2 medium onion, chopped
- 1/2 head (approx. 400g) green cabbage, chopped
- 1 pound (450g) Lacinato or dinosaur kale, washed, stems removed, and thinly sliced
- 2 tablespoons (30ml) low sodium vegetable stock
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt and black pepper, or to taste
- 1/2 teaspoon red chili pepper flakes, or to taste
Instructions
- Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the chopped onion until softened, about 3 minutes.
- Add the chopped cabbage and cook for about 4-5 minutes, stirring occasionally, until softened and caramelized on the edges.
- Once the cabbage is ready, add the chopped kale, minced garlic, salt, pepper, and red chili pepper flakes. Cook for about 8-10 minutes, ensuring the vegetables are well-browned and softened.
- Pour in the vegetable stock to deglaze the pan. Cook for 2 minutes to reduce the sauce slightly, scraping the bottom of the pan with a wooden spoon to incorporate the delicious browned bits.
- Cook the cabbage and kale for an additional half minute until fragrant. Season with more pepper to taste, sprinkle with fresh parsley, and serve the Sauteed Garlic Cabbage Kale Skillet immediately. Enjoy!
Notes
- This dish pairs well with grains such as quinoa or brown rice.
- Leftover sautéed vegetables can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetable
- Method: sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg