We loved the flavors of this dish. It is not too spice even with the jalapeno but we did NOT put in the seeds. I also reduced the salt by half. I used bok choy in place of cabbage. It really only serves 2 - 3.
Kale-Cabbage Sauté
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 67
- Calories from fat: 28%
- Fat: 2.1g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1g
- Protein: 2.7g
- Carbohydrate: 11.4g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 226mg
- Calcium: 98mg
Ingredients
- 2 teaspoons vegetable oil
- 1/2 teaspoon cumin seeds
- 2 teaspoons minced peeled fresh ginger
- 2 cups vertically sliced onion
- 1 tablespoon chopped seeded jalapeño pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 5 cups chopped kale
- 2 cups presliced green cabbage
- 2 tablespoons water
Preparation
- Heat oil in a large nonstick skillet over medium heat. Add cumin seeds; cook 1 minute. Add ginger; cook 1 minute, stirring frequently. Add onion; cook 5 minutes. Stir in jalapeño and the remaining ingredients. Cover and cook 15 minutes or until kale is tender; stir occasionally.
Kale-Cabbage Sauté Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Quick Kale with Bacon and Onions
Cooking Light -
Sweet and Sour Braised Cabbage (Rotkohl)
Cooking Light -
Lemony Kale Salad
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy