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