Sautéed Cabbage and Kale

Ingredients

• 60 ml (1/4 cup)extra-virgin olive oil
• 1/2yellow onion, thinly sliced
• 1/2green cabbage, chopped
• 1 bunchlacinato kale, torn into medium-sized pieces
• 5 clovesgarlic, thinly sliced
• 2.5 ml (1/2 teaspoon)red pepper flakes
• 30 ml (2 tablespoons)apple cider vinegar
• 5 ml (1 teaspoon)white miso
• To tastesea salt and freshly ground black pepper

Instructions

1. 1

   Heat the skillet

   Set a large cast-iron skillet over medium-high heat and add the olive oil.

2. 2

   Cook the onion

   When the oil is hot, add the sliced onion and sauté for about 4 minutes, until translucent.

3. 3

   Sauté the cabbage

   Add the cabbage and cook for 5 minutes, stirring occasionally, until it wilts and becomes tender. Add the garlic and red pepper flakes, then cook until fragrant.

4. 4

   Wilt the kale

   Add the kale and cook, stirring occasionally, just until wilted, about 4 minutes.

5. 5

   Add the vinegar

   Pour in the apple cider vinegar and scrape any stuck-on pieces from the bottom of the pan.

6. 6

   Season the vegetables

   Stir in the miso, then season to taste with sea salt and freshly ground black pepper.

7. 7

   Serve warm

   Turn off the heat and serve the vegetables warm.

What is sautéed cabbage and kale?

This is a quick skillet side made by cooking cabbage and kale with onion, garlic and seasoning until tender. The publisher describes it as an Asian-inspired dish; here, miso and vinegar bring savoury depth and a bright finish.

The method works because the vegetables go into the pan in stages: cabbage gets time to soften, while the kale is added later so it only needs a short cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 2g protein, 8g carbs, 9g fat.

The carbohydrates come mainly from the cabbage, kale and onion, while most of the fat comes from the olive oil. The vegetables contribute a little protein, and the recipe lists 2 g per serving. For a more filling plate, serve a portion with a protein-rich main and a grain or other starchy side.

Choosing the vegetables

Cabbage first: chopped green cabbage takes longer to soften than the torn kale, so give it its own cooking time before adding the other greens.

Kale next: lacinato kale is torn into medium-sized pieces and goes in near the end. Remove any particularly tough stems if needed while preparing it.

Build flavour in the pan

Onion and garlic: let the sliced onion turn translucent before adding the cabbage. Add the garlic and chilli flakes after the cabbage has started to wilt, as directed, and cook only until fragrant.

Miso and vinegar: vinegar loosens the browned bits from the pan, while white miso adds a savoury note. Stir the miso in at the end so it coats the vegetables.

Watch the texture

Cabbage: after its 5-minute sauté, it should be wilted and tender rather than crisp and raw. Stir it occasionally so it cooks evenly.

Kale: cook it for about 4 minutes, stopping once the leaves have wilted. Leaving it in the pan longer will make it softer.

Keep the timing moving

Prep before heating the skillet: slice the onion and garlic, chop the cabbage and tear the kale so each ingredient is ready when needed.

The stated cooking times add up to roughly 13 minutes, with some variation depending on the pan and the vegetables. The recipe's total time is 20 minutes, allowing for preparation as well.

What to serve it with

Serve the vegetables warm alongside rice, noodles or a grain for a simple meal, or pair them with tofu, eggs, fish or chicken for a more substantial plate.

The tangy, savoury finish also works well with plain roasted or grilled foods. Keep any accompanying seasoning in mind when adding salt to the pan.

Recipe notes & tips

• Use a large skillet so the vegetables have room to cook rather than pile up.
• Have the ingredients prepared before you start; the cabbage and kale cook in quick stages.
• Stir the cabbage occasionally during its 5-minute cook so it wilts evenly.
• Scrape the pan well when adding the vinegar to lift the stuck-on bits.
• Taste before adding salt, since miso is already savoury.

Variations

• More heat: increase the red pepper flakes to suit your preference.
• Extra tang: add a little more apple cider vinegar, tasting as you go.
• Different greens: use another sturdy kale variety in place of lacinato kale.
• Add ginger: cook a little finely sliced ginger with the garlic for a different aromatic note.

Common mistakes to avoid

• Crowded skillet: the vegetables may steam unevenly; use a large pan as specified.
• Adding kale too early: it can become overly soft; wait until the cabbage has had its 5 minutes.
• Burning the garlic: add it after the cabbage and cook only until fragrant.
• Skipping the pan scrape: stuck-on bits hold flavour; loosen them with the vinegar.
• Over-salting: miso is savoury, so taste the finished vegetables before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a skillet over medium heat until hot, stirring occasionally; the kale will soften further on reheating.

Frequently asked questions