Sauteed Cabbage and Kale

Sauteed Cabbage and Kale

A healthful blend of sautéed cabbage and kale makes a great side dish for all sorts of entrées. Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but we're sure you'll find that the flavor is well worth the extra effort.

Sauteed Cabbage and Kale

  • Ingredients:
  • 1 small head of cabbage, chopped (1 lb or about 6 cups)
  • 1 lb fresh kale, stemmed and roughly chopped
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon butter
  • 1 bunch scallions (4 to 5), chopped
  • Salt and freshly ground black pepper

Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic and continue cooking just until fragrant, 1 minute longer.

Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk. Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time.

Continue cooking, stirring often, until the cabbage is caramelized and golden in color, 15 to 18 minutes. Add the butter, a few grinds of black pepper, and adjust the salt to taste.

Add the kale and continue cooking until it's wilted and tender, 3 to 4 minutes, then add the scallions cook until they're slightly softened, but still bright green. Transfer to a serving dish.

Makes 4 to 6 servings

comments & replies

Aw you compose that recipe for me, I love cabbage.
Thank you, you're great.

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