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    Home » Recipes

    Sautéed Cabbage and Kale Recipe

    Aug 8, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    This easy Sautéed Cabbage and Kale is a healthy low-carb side dish that's ready in under 20 minutes.

    Sautéed Cabbage and Kale in a enameled cast iron skillet

    We're all about some cabbage here at CIK, we typically have at least two heads of cabbage in the refrigerator at all times for making a quick slaw for taco bowls, BBQ dinners, and stir-frys. This Sautéed Cabbage and Kale skillet is a quick and tasty way to prepare cabbage.

    We're all about some sautéed cabbage (our fried cabbage is always a hit for folks that eat meat), this version is especially tasty with added kale, onions, garlic, and miso. Yes, miso! Miso paste is a great way to add umami flavor to dishes and it's a common ingredient in Japanese cooking. If you don't have miso, you can leave it out, but we highly recommend giving it a try if you can find it.

    There's white and red miso, the difference is mainly in the color and sweetness. We used white miso in this recipe, but either would work. You can also find soy-free miso pastes, so don't let a soy allergy keep you from trying this dish.

    Ingredients in this Sautéed Cabbage Recipe with Kale

    Extra-virgin olive oil

    You can also use avocado oil or even butter (we love Miyokos for a plant-based butter option). We love an olive oil and butter mixture so feel free to do half and half if you'd like.

    Yellow onion

    It doesn't have to be yellow but we find that the sweetness of a yellow onion offsets the slightly bitter cabbage and kale.

    Green cabbage

    You could also use another type of cabbage like red, savoy, or Nappa.

    Lacinato kale

    Curly kale will also work but we love the tender leaves of dinosaur kale

    Garlic cloves

    Always fresh, never pre-minced. We actually slice the garlic in this recipe so fresh cloves are best regardless. If you don't like large bites of garlic, feel free to add minced garlic instead of sliced.

    Red pepper flakes

    For a bit of spice

    Apple cider vinegar

    To deglaze the pan and add a bit of acid to the dish, you could also use lemon juice

    White miso paste

    Miso adds a deep savory umami flavor to the dish, you can totally skip it if you don't typically keep miso on hand

    Sea salt and freshly cracked black pepper

    Sautéed Cabbage Ingredients

    How to cut the cabbage

    We cut the cabbage in half then into 2" strips, then we cut the strips into small square-sized pieces. Really though, a rough chop will be just fine. Just don't use shredded cabbage in this recipe.

    How to Sauté cabbage and kale

    1. Heat a large cast-iron skillet over medium-high heat and add in the oil.
    2. Once hot, add in the onion and sauté until translucent, about 4 minutes.
    3. Add in the cabbage and continue to sauté while stirring occasionally until the cabbage is slightly wilted down and the cabbage is tender, about 5 minutes. Add in the garlic and red pepper flakes and cook until fragrant.
    4. Add in the kale and cook, stirring occasionally, just until wilted, about 4 minutes.
    5. Next, add in the apple cider vinegar and scrape up any stuck-on buts from the bottom of the pan. Stir in the miso paste then season to your taste with sea salt and freshly cracked black pepper.
    • onions cooking in olive oil
    • cabbage added into a skillet with onions
    • adding garlic and red pepper flakes to the Sautéed Cabbage
    • Kale being added to the Sautéed Cabbage
    • Sautéed Cabbage and Kale in a enameled cast-iron skillet

    Types of cabbage

    You can use any type of cabbage in this recipe, here are your options:

    Green Cabbage

    The most common type of cabbage. It has a firm texture and a slightly bitter flavor. Typically what you find in coleslaw.

    Red Cabbage

    Red Cabbage is a bit sweeter and less bitter than green cabbage. The color comes from anthocyanins, which are also responsible for the red in strawberries, blueberries, and red grapes.

    Savoy Cabbage

    Savory Cabbage is a type of green cabbage that has crinkled leaves. It's a little more tender than regular green cabbage and has a slightly sweet flavor.

    Nappa Cabbage

    Nappa Cabbage is a type of Chinese cabbage. It's milder in flavor than green cabbage and has a more delicate texture.

    What to serve with Sautéed Cabbage and Kale

    For a plant-based diet, this recipe is great with some crispy tofu. If you're an omnivore, any protein works well with this easy side dish.

    Nutritional information for this Sauteed Cabbage Recipe

    Let's talk about cabbage first since we obviously LOVE it. Cabbage is great for a Keto diet, here's why:

    Sugar in cabbage: The amount of sugars and starches in cabbage is very low, and it is virtually non-existent. There are only .9 grams of sugar found per cup of chopped raw cabbage. This makes cabbage a wonderful vehicle for other ingredients that may contain sugar within your recipe while still allowing the flavor of the cabbage to shine through.

    Fiber in cabbage: Fiber is found plentifully in cabbage, with about 2 grams per cup of chopped raw cabbage. This high level of fiber can help to control blood sugar levels, digestion, and weight when consumed regularly. It also aids in detoxification and helps to keep our gut bacteria healthy.

    Protein in cabbage: Protein is the least plentiful of the macronutrients found in cabbage, with less than .3 grams per cup. This makes protein a very light component of this vegetable and it typically has only a minimal amount on its own.

    Fat in cabbage: While fat may not be plentiful in cabbage, it does contain a trace amount of fat.

    Vitamins in cabbage: Vitamin A – 34%, Vitamin B6 – 22%, Vitamin C – 52% of the RDI are all found plentifully in cabbage. It is also a fantastic source of important minerals like iron, magnesium, calcium, sodium, and potassium.

    Sautéed Cabbage and Kale
    Sautéed Cabbage and Kale in a enameled cast iron skillet

    Sautéed Cabbage and Kale

    This easy Sautéed Cabbage and Kale is a healthy low-carb and gluten-free side dish that's ready in under 20 minutes.
    5 from 1 vote
    Print Rate Pin Recipe
    Course: Side Dish
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 115kcal

    Ingredients

    • ¼ cup extra-virgin olive oil
    • ½ yellow onion thinly sliced
    • ½ head green cabbage chopped
    • 1 bunch lacinato kale torn into medium-sized pieces
    • 5 cloves garlic thinly sliced
    • ½ teaspoon red pepper flakes
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon white miso
    • Sea salt and freshly ground black pepper to taste

    Instructions

    • Heat a large cast-iron skillet over medium-high heat and add in the oil.
    • Once hot, add in the onion and sauté until translucent, about 4 minutes.
    • Add in the cabbage and continue to sauté while stirring occasionally until the cabbage is slightly wilted down and the cabbage is tender, about 5 minutes. Add in the garlic and red pepper flakes and cook until fragrant.
    • Add in the kale and cook, stirring occasionally, just until wilted, about 4 minutes.
    • Next, add in the apple cider vinegar and scrape up any stuck-on buts from the bottom of the pan. Stir in the miso paste then season to your taste with sea salt and freshly cracked black pepper.

    Nutrition

    Nutrition Facts
    Sautéed Cabbage and Kale
    Amount Per Serving
    Calories 115 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Sodium 60mg3%
    Potassium 228mg7%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 1523IU30%
    Vitamin C 46mg56%
    Calcium 59mg6%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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