Sautéed Cabbage and Kale
Sautéed cabbage and kale is a healthy and flavorful Southern side dish. This vegetarian-friendly recipe infuses the earthy flavors of sautéed kale and cabbage with the richness of butter and olive oil, creating a delectable side dish that's both hearty and satisfying.
Ingredients
- 1 kale bunch
- 1 small cabbage
- 1 medium onion diced
- 1 fatback optional ( leave out for vegetarian or health reasons)
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 small sprig fresh thyme
- 2 cloves garlic minced
Seasoning
- 1 tsp brown sugar
- 1/4 tsp crush red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp garlic butter seasoning optional
- 1/2 tsp Vegeta vegetable bouillon
- salt to taste
- pepper to taste
Instructions
- Wash the kale thoroughly, removing any tough stems. Chop the leaves into 1 inch sized pieces.
- Shred the cabbage into 1/4- 1/2 in pieces.
- In a large skillet or pan, heat the olive oil, butter, and fatback (if using) over medium heat. Add the diced onion and thyme and saute for 3 minutes. Thyme adds a slightly herby flavor. You can omit if you don't prefer it.Then add the minced garlic and sauté for about 1 minute or until fragrant. Be cautious not to let it brown.
- Add the chopped kale to the skillet. Toss with the onions and garlic, add 1/4 cup of water, then cover. Turn the heat down to medium low and cook the kale for 10 minutes. Stir half way through the cook time.
- Add the cabbage and seasonings. Cover and cook for 10- 15 minutes or until the cabbage is soft.
- Adjust the seasonings to taste.
- Enjoy!
Notes
Some varieties of kale can be a bit tough; this is why I give the kale a 10 minutes jump start before adding the cabbage. I prefer my cabbage not to be mushy, which is why the cook time for this is only 20-25 minutes as opposed to the typical 45 mins to 1 hour often used to cook Southern greens. Cook the greens for as long as you like. Adjust all seasoning to taste.
I consider grass feed butter and organic fatback to be healthy, if you don't then use all olive oil.