Published: · Updated: by Cast Iron Keto · Leave a Comment
Jump to Recipe Print Recipe
Searching for a flavorful and easy keto side dish? Your search ends with this Sautéed Cabbage and Kale recipe! Picture a blend of invigorating tastes that'll leave you craving seconds. With a delightful crunch and pops of tasty herbs, this dish stands out. What's more, it's ideal for a low-carb diet, and you can whip it up in just 20 minutes. Here's how to create this scrumptious dish!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥬 Ingredients for this sautéed cabbage and kale recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Sautéed Cabbage and Kale: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with sautéed cabbage and kale?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
This kale and cabbage recipe is fast and simple to make. Begin by sautéing minced onions in a hot cast-iron skillet, then add shredded cabbage and cook until it's wilted. Next, stir in torn kale leaves. Complete the dish with apple cider vinegar, white miso, and your favorite seasonings. In a mere 20 minutes, you'll have a delicious dish all set to savor!
Chef's note
Feel free to experiment with this kale and cabbage recipe to enhance its taste. You might add toasted almonds for an extra crunch, or sprinkle in some grated Parmesan for a cheesy twist. Don't hesitate to personalize it with fresh herbs like dill or parsley; these additions can bring a new dimension to your sautéed cabbage and kale, making the recipe truly your own!
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 Minutes
- Difficulty Level: Easy
- Recipe Makes 6 Servings
For more inspiration check out our Sides recipe.
🥬 Ingredients for this sautéed cabbage and kale recipe
Here is a list of simple ingredients you need to prepare this sauteed kale and cabbage at home:
- ¼ cup extra-virgin olive oil
- ½ yellow onion, thinly sliced
- ½ head of 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 to taste
- Freshly ground black pepper to taste
Ingredient substitutions
If you find that you're missing certain ingredients or want to experiment with different flavors, here are some keto-friendly substitutions you can make:
- Olive oil: No olive oil on hand? You can replace it with avocado oil or butter. A mixture of both olive oil and butter can also give a richer flavor.
- Yellow onion: For a more intense taste, switch to red onion. If you prefer something gentler, green onions are a suitable option.
- Green cabbage: Feel free to choose between red, savoy, or Nappa cabbage if you'd like to change things up from the green cabbage.
- Lacinato kale: Curly kale can be used as an equal replacement for lacinato or dinosaur kale in the recipe.
- Apple cider vinegar: White wine vinegar or a splash of fresh lemon juice can offer a unique tang if you don't have apple cider vinegar.
- White miso: Can't find white miso in stores? Red miso, soy-free miso pastes, or keto-friendly soy sauce can be used as alternatives.
Additional ingredients
Elevate the flavor profile of your sautéed kale cabbage with these optional additions:
- Bacon bits: Sprinkle some cooked bacon bits during the last minute of cooking for an extra crunch and a smoky flavor.
- Grated Parmesan cheese: Garnish the cooked veggies with freshly grated Parmesan cheese right before serving for a cheesy twist.
- Toasted sesame seeds: Sprinkle these on top before serving for a delightful crunch and a slightly nutty flavor.
- Sliced almonds: Toast the sliced almonds lightly and toss them in with the kale for a satisfying crunch.
- Chopped fresh herbs like parsley or cilantro: Sprinkle these on top of the dish for a fresh pop of flavor.
- Roasted red pepper strips: Stir these with the kale for added color and a sweet, smoky flavor.
To make this cabbage kale recipe, you will need the following tools:
- Large cast-iron skillet
- Spatula
- Sharp knife
- Chopping board
- Measuring cups and spoons
Tools substitute options
- Cast-iron skillet: If you don't have a cast-iron skillet, use a large non-stick frying pan to sauté the veggies.
How to make Sautéed Cabbage and Kale: step-by-step guide
Cooking methods
- Sautéing
Preparation steps
- Gather all your ingredients and measure them.
- Slice half a yellow onion and five cloves of garlic.
- Wash the cabbage and kale under cold tap water and pat them dry with paper towels.
- Cut the cabbage in half and chop one half into 2" strips. Then, cut the strips into small square-sized pieces. Don't use shredded cabbage in this recipe.
- Next, tear the kale into medium-sized pieces.
Cooking instructions
- Heat a large cast-iron skillet over medium-high heat and add olive oil.
- Once hot, add the sliced onion and sauté for about 4 minutes until translucent.
- Toss in the cabbage and continue to sauté for 5 minutes, stirring occasionally, until the cabbage wilts and turns tender. 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, pour the apple cider vinegar and scrape up any stuck-on bits from the bottom of the pan.
- Stir in the miso paste, then season to your taste with sea salt and freshly cracked black pepper.
- Turn off the heat and serve warm.
Chef's pro tip
For perfect texture in your sautéed cabbage and kale, use a large pan to give the veggies space to sauté. Overcrowding can make them soggy instead of crunchy. If necessary, cook in batches to avoid this problem. This simple chef's trick ensures an even cook and maintains the satisfying crunch that elevates this dish.
What to serve with sautéed cabbage and kale?
Sautéed cabbage and kale make for a perfect low-carb side dish. It's versatile, and you can pair it with a plethora of dishes. Some of our favorites are:
- Chicken Tenders: Serve the veggies with hearty buffalo chicken tenders for a satiating meal. It's a match made in keto heaven!
- Pan-Seared Salmon: Rich and protein-filled, salmon contrasts beautifully with the veggie medley.
- Sirloin Steak: Juicy and tender steak adds a luxurious touch to the refreshing dish.
- Avocado slices: The creamy, subtle flavor of avocado slices bring a refreshing addition to our sautéed cabbage and kale.
How to make it healthier
- Go organic: If possible, use organic vegetables grown without harmful pesticides.
- Reduce sodium: If you're watching your sodium intake, reduce the amount of sea salt and rely more on the taste of garlic, onion, kale, and miso.
Time-saving tips
- Pre-chopped veggies: Buy sliced onions and minced garlic at the grocery store.
What can I prepare ahead of time?
- Wash and prep the kale: Start by rinsing the lacinato kale and drying it completely. Next, remove the tough stems from the leaves, stack them together, roll them up, and thinly slice the rolled leaves into ribbons. Keep the kale ribbons in an airtight container or ziplock bag in the refrigerator until you're ready to use them.
- Wash and chop the cabbage: Rinse and dry the necessary amount of cabbage for this recipe, then carefully cut it into small, bite-sized pieces. Put the chopped cabbage pieces in a covered container or bag, and store them in the refrigerator.
Storage and reheating instructions
Storage instructions
- Refrigerator: Allow your sautéed cabbage and kale to cool completely, and place them in an airtight container. They will remain fresh and crunchy for 3-4 days.
Reheating instructions
- Stovetop: Heat a little bit of olive oil or water in a pan over medium heat. Add in the leftovers and stir frequently for 5-7 minutes or until heated through.
- Oven: Preheat your oven to 350°F (175°C). Spread the sautéed veggies in an oven-safe dish, cover with foil, and reheat for 10-15 minutes.
Recipe wrap-up and conclusion
This Sautéed Cabbage and Kale recipe presents a fast and tasty way to savor leafy greens like never before. It's perfect for those bustling weeknight dinners or a revitalizing power lunch, providing satisfaction all day long. Pair it with grilled chicken breast or pan-seared salmon for a well-rounded meal that's both satisfying and healthy.
So why hold back? Gather your ingredients and fire up that stovetop. Whether you're a seasoned leafy greens enthusiast or giving them a try for the first time, this scrumptious dish is set to become a cherished addition to your culinary repertoire. Relish the perfect mix of comfort and nourishment with every forkful!
Here are some of our other famous kale and cabbage recipes:
- Fried Cabbage with Bacon
- Keto Cabbage Soup
- Keto Kale Salad
- Charred Cabbage Salad
Frequently asked questions
Avoid freezing the sautéed cabbage and kale as they turn mushy and lose their texture when reheated. So, enjoy this dish fresh or refrigerated!
We recommend cooking the cabbage first since it takes longer to soften. Once it's partially cooked, add the kale, which wilts more quickly. This way, you'll have perfectly cooked veggies with delicious textures.
No, kale is not a cabbage, but they belong to the same plant family known as Brassicaceae or Cruciferae. The family includes other vegetables like broccoli, cauliflower, and Brussels sprouts.
Yes, cabbage is great for a keto diet. It's low in carbs and high in fiber, making it a keto-friendly vegetable that you can enjoy in various dishes.
This keto cabbage and kale sauté is already vegan, but if you're using any of the additional ingredients or substitutions, ensure they're vegan too.
📖 Recipe
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 minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes 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
US Customary - Metric
Instructions
Heat a large cast-iron skillet over medium-high heat and add olive oil.
Once hot, add the sliced onion and sauté for about 4 minutes until translucent.
Toss in the cabbage and continue to sauté for 5 minutes, stirring occasionally, until the cabbage wilts and turns tender. 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, pour the apple cider vinegar and scrape up any stuck-on bits from the bottom of the pan.
Stir in the miso paste, then season to your taste with sea salt and freshly cracked black pepper.
Turn off the heat and serve warm.
Nutrition
Nutrition Facts
Sautéed Cabbage and Kale
Amount Per Serving
Calories 115Calories 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.
