Looking for the secrets to add more temptation and life to the vegan dishes? This Kale and Cabbage Recipe is spicy, delicious, and easy to make. On top of all is nutritions packed and enhances the original colors of the vegetables.
Kale and Cabbage Recipe
- ½ pc Small head cabbage.
- 12 oz Kale.
- 1 pc Sliced medium-sized onion.
- 2 tsp Ginger (grated fresh or bottled).
- 1 ½ tsp Olive Oil.
- 1 tsp Dark sesame oil.
- 2 tsp Sesame seeds.
- Salt (according to your taste).
- Pepper (according to your taste).
- First of all, pluck the leaves to separate them from the stem and then arrange them atop one another to cut into narrow strips. Sliced stems can also be used in the stir fry if desired; otherwise, just discard them.
- After that, cut the Cabbage into 2 inches long thin slices.
- Take a large skillet or a stir fry pan; pour some Oil into it to heat.
- Then add the chopped Onion to sauté on medium flame until it turns golden brown and soft.
- Add the Kale, Cabbage, and Ginger in it and turn the heat up to high.
- Stir frequently; stir fry for 3 to 4 minutes until kale and cabbage are colored brightly and become tender-crisp.
- Afterward, remove it from the heat. Add Sesame Oil and Sesame Seeds, stir to mix it evenly.
- Season the dish with salt and pepper. And your recipe is ready to eat!
Kale cultivation started almost at the beginning of 2000 BCE, originating in the Asian and Eastern Mediterranean regions. However, the variety of curly-leaved cabbage and flat-leaved cabbage already existed in Greece in the 4th century BC.
Cabbage is native to the Mediterranean region, growing along the Mediterranean and Atlantic coasts of Europe. So presumably, the Kale and Cabbage originated in Western Europe and the Mediterranean region.
Kale belongs to cruciferous vegetables; cauliflower and broccoli are also a part of this vegetable category. Specifically, Kale comes in various varieties, among which Russian, curly green, and lacinato (also known as dinosaur kale) are the most common ones.
Russian Kale is a red-tipped and curly leaf with a slightly sweet taste, whereas Lacinato Kale has long, narrow leaves, sometimes blue-green. Generally, all types of Kale are widely adaptable, but Russian and Lacinato kale are most commonly used.
To acquire a unique taste in the recipe, try it with mustard greens. Simply pluck the leaves from stems and chop them into small pieces, ideally a bite-sized piece. Since the mustard greens are more perishable and comparatively cook up quickly than Kale, it would be better to stir fry the kale first and then add mustard greens for quick cooking.
Olive oil (0.25 tbsp) – 30 cal Total calories: 321.0
Kale (1 cup chopped) – 29 cal Total fat: 17.5g
Bell pepper (0.13 cup stripped) – 5 cal Proteins: 14.8g
Onion (0.06 cup chopped) – 4 cal
Ginger (2 teaspoons) – 4 cal
Sesame oil (1 teaspoon) – 40 cal
Sesame seeds (1 teaspoon) – 17 cal
Salt (0.13 tbsp) – 0 cal
The nutritious Kale and Cabbage can be used in various ways to add more goodness and variety to your meals.
Apart from Kale and Cabbage, the Spinach and Lettuce Recipes also provide highly nutritious meals. So, the following are a few of the must-try recipes at your home:
- Prepare an easy-fried Spinach Recipe.
- You can also eat this elegancy easily with the Lettuce Recipe. Finally, you can try a quick Egg Benedict Spinach Recipe.
I am a yogi with a smoldering passion for nutrition and healthy living. I have been a Nutrition and Lifestyle Coach for over 11 years and now I want to help you. My mission is to inspire as many people as I can to expand their awareness and broaden their horizons by giving a voice to the choices that create abundant, radiant health. Here I share deliciously simple plant-based recipes, nutrition resources, detox tips, and a glimpse into my whole lifestyle.