Description
This Garlic Sautéed Cabbage Kale Skillet is a vibrant, flavorful dish combining tender kale and cabbage with aromatic garlic and onions. Cooked simply in butter and oil and finished with fresh parsley, it makes a perfect side or light vegetarian meal that’s both nutritious and quick to prepare.
Ingredients
Scale
Fats and Oils
- 4 tablespoons unsalted butter (or ghee)
- 2 tablespoons avocado oil (or coconut oil, or olive oil)
Vegetables
- 0.5 onion, chopped
- 0.5 head green cabbage, chopped
- 1 pound Lacinato or dinosaur kale, washed and thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Seasonings and Liquids
- 2 tablespoons low sodium vegetable stock
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (or to taste)
- 0.5 teaspoon red chili pepper flakes (or to taste)
Instructions
- Melt butter and heat oil: In a skillet set over medium heat, melt the butter together with the avocado oil until the mixture is hot and shimmering.
- Sauté the onions: Add the chopped onion to the skillet and cook, stirring occasionally, until the onions become translucent and soft, about 3 to 4 minutes.
- Add garlic and cook until fragrant: Stir in the minced garlic and continue cooking for another 30 seconds to 1 minute until the garlic releases its aroma but does not brown.
- Add cabbage and kale: Toss in the chopped green cabbage and thinly sliced kale, stirring well to combine all ingredients evenly in the pan.
- Add vegetable stock and season: Pour in the low sodium vegetable stock, then season the mixture with salt, black pepper, and red chili pepper flakes according to taste. Stir everything together to distribute the seasonings.
- Cook until tender: Continue to cook the vegetables over medium heat, stirring occasionally, for about 10 minutes or until the cabbage and kale are tender but still retain a bit of bite.
- Garnish and serve: Remove from heat and sprinkle the chopped fresh parsley over the skillet before serving warm.
Notes
- Substitute vegetarian stock for vegetable stock to keep the dish fully vegetarian.
- Adjust chili flakes to control the heat level to your preference.
- For a vegan version, replace butter with extra avocado oil or coconut oil.
- This dish pairs well with grilled meats or can be enjoyed as a standalone vegetarian side.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
