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.Print
Sautéed Cabbage and Kale
This blend of caramelized cabbage and sautéed kale has loads of natural, sweet flavor and complements a wide variety of entrees like pan-seared pork chops and shallow-fried or baked chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- 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.