Garlic Sautéed Cabbage Kale Skillet

Garlic Sautéed Cabbage Kale Skillet – Delicious and packed with nutrients, this healthful blend of sautéed cabbage and kale makes a wonderful side dish for any main course or a vegetarian main on its own. Slightly caramelized onion and cabbage develop their natural sweetness for extra flavors. Low carb, Keto, paleo, vegetarian, and gluten-free, this kale and cabbage recipe is the perfect way to get your veggies in! Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Garlic Sautéed Cabbage Kale Skillet recipe

• 4 tablespoons unsalted butter (or ghee)
• 2 tablespoons, avocado oil, coconut oil, or olive oil
• 1/2 onion, chopped
• 1/2 head green cabbage, chopped
• 1 pound (450g) kale, Lacinato or dinosaur, washed, and thinly sliced)
• 2 tablespoons low sodium vegetable stock
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt and pepper, or to taste
• 1/2 teaspoon red chili pepper flakes, or to taste

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the cabbage and kale skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

2. Add the cabbage and cook for about 4-5 minutes stirring from time to time.

3. Once the cabbage is softened and starts to caramelize on the edges, add chopped kale, garlic, salt, pepper, and red chili pepper flakes. Cook for about 8-10 minutes. Veggies must be well-browned and softened.

4. Pour in the vegetable stock to deglaze and cook for 2 minutes, to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits!

5. Cook the cabbage and kale for half a minute, until fragrant. Season with more pepper, to taste, sprinkle with parsley, and serve the Sauteed Garlic Cabbage Kale Skillet immediately. Enjoy!

Photo credit: © Eatwell101.com

Tips for the Sauteed Garlic Cabbage Kale Skillet Recipe

This sautéed cabbage and kale recipe is going to surprise and delight you in the most incredible of ways! Here are a few tips to make it even better:

• The more you caramelized onion and cabbage, the more flavor you get. Feel free to cook the cabbage and kale skillet for longer, over medium-low heat.
• This sauteed cabbage recipe works also with red cabbage if you want to give it a try.
• To keep sodium low, use low-sodium vegetable broth and don’t season the kale and cabbage with any salt.

How to cut cabbage for frying?

To prepare the cabbage for frying, place the 1/2 head of cabbage cut-side down on your cutting board, then chop it thinly. You can discard the core if it’s too tough.

What pairs well with sauteed cabbage and kale?

While any main course would work with this sauteed cabbage recipe, we suggest serving it with grilled and stir-fried meat such as chicken, pork, or steak. Fish tend to be on the milder side so it would be overpowered by this side dish.

How and how long to keep the cabbage and kale leftovers?

You can keep the kale and cabbage skillet leftovers for 3 or 4 days in an airtight container in the refrigerator. Reheat in the microwave or on the stove with a few drops of water to loosen the sauce.

More vegetable side dishes you might like

• Garlic Mushrooms Cauliflower Skillet
• Roasted Garlic Butter Parmesan Potatoes
• Garlic Parmesan Roasted Brussels Sprouts

Photo credit: © Eatwell101.com