Food · Recipe · Sides · Vegetables · Vegetarian

We’ve got fresh berries and you give us cabbage and kale!?

I know. We’re smack in the midst of the season for berries, tomatoes, and sweet corn, and here I am shoving cabbage in your face. Cabbage… and kale. I mean, really, the nerve I got.

And you’re right—I’m content with blueberries galore or a mound of ripe tomatoes. Most nights I eat a simple piece of fish and a salad and then gorge myself with fresh fruit. So, yeah, I’m giving you cabbage and kale, but it’s not like that’s all I’m eating in this vegetable paradise that is Summer.

Though, I wouldn’t actually be displeased if I was. It’s simple, it’s satisfyingly light yet filling. It’s Asian styled, and we all know that’s “cool.” But maybe if you don’t want to be sidetracked from your berries and corn, you could fold up this recipe and place it in your back pocket—for when the weather gets colder and the rest of the veggies desert you. ‘Cause you know cabbage and kale will always be there.

Cabbage and Kale Stir-fry

serves 3-4

  • ¼ cup sesame oil
  • 3-4 cloves of garlic, crushed
  • 1 2-in piece of fresh ginger, grated
  • 1 head green cabbage, thinly sliced
  • 1 bunch kale, leaves stripped from the inner stalks and cut in a chiffonade
  • ¼ cup or more soy sauce

Cook the kale and cabbage in boiling water until mostly tender, between 5 and 15 minutes depending on the age of the cabbage (in the summer it will be quick.)

Meanwhile, heat oil in a wok or large skillet. Add garlic and ginger and fry until fragrant. Drain cabbage and kale and add to the garlic and ginger. Add soy sauce to taste. If there’s a lot of water in the skillet, cook until it mostly evaporates. Serve warm or at room-temperature.

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24 thoughts on “We’ve got fresh berries and you give us cabbage and kale!?

  1. Mmmm, kale! If more folk knew how sweet and robust it can be, there’d be a run for it at the grocery stores. I’ll certainly try this veggie treat, but please, please, keep kale on the down low. Shhhhh.

  2. Hey, it works for me! Our CSA is handing out cabbage and greens (kale or chard) weekly! And we still haven’t gotten any tomatoes, though the zucchini is getting a little out of control. 🙂

    I have a big bunch of Napa cabbage and some chard in my crisper right now, and I’m sure your recipe will be perfect for them both.

  3. Ooooh, this would be delicious with those Japanese curry-flavored noodles that have recently begun mocking me from their perch in my pantry because they’ve been in there for so long without being cooked! Thanks for the inspiration Robin 🙂

  4. Interesting, a combination of two similar ingredients with similar consistencies, I never think to try something like that but it sounds good. I would think adding something crunchy or chewy, maybe some sliced almonds or raisins!

  5. I never really got in to kale or other bitter greens until I started my subscription with the CSA. Fast forward two years, I am proud convert. Matter of fact, I LOVE’M! Stunning photos, so yummalicious!

  6. Hahahaha! I have an enormous head of cabbage on my counter right now, so completely understand. It’s much lighter than some of the other things I’ve been eating. Kale is a favorite, too, so thanks for this. It sounds yummy!

  7. Was browsing your site and happend upon this recipe and also happened to have some wilting kale and cabbage in the fridge that needed to be cooked. Tried it out last night and it was great! Very tasty and sastifying for just greens. Will stop by more often.

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