Curry-Braised Kale and Cabbage

November 23, 2011 in Categories: by

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One of my biggest challenges with eating paleo is keeping variety in vegetable side dishes.  I seem to crave more vegetable variety now, maybe because I’m eating vegetables at almost every meal instead of just supper.  This recipe is a fabulous accompaniment to roast pork or indian-inspired dishes (depicted with cauliflower rice and Sébastien Noël’s recipe for Butter Chicken).

Ingredients:

  • 2 cups kale, coarsely chopped
  • 2 cups green cabbage, coarsely chopped
  • 1 apple (I used rome beauty, but granny smith would be a good choice too)
  • 1 small yellow onion
  • 1 ½ Tbsp coconut oil
  • 1 ½ tsp curry powder
  • 2-3 Tbsp water

1.    Heat a skillet over medium-high heat.  Add oil to hot pan.  Stir in onion and let cook 2-3 minutes.
2.    Add apple and curry powder to pan.  Sauté 3-4 minutes until onion is starting to soften.
3.    Add kale, cabbage and 1-2 Tbsp water to pan. Stir.
4.    Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently.  If vegetables start to stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).
5.    Serve!

Comments

I really enjoyed this dish. I do not love kale and so braising with cabbage was a help. I would make it again but not sure you need the apple.

I enjoyed this,….then enjoyed it again the next day tossed with a little apple cider vinegar, cranberries and pumpkin seeds. It made a delicious salad :)

This is a great change of pace! I ended out using shredded carrot instead of apple, and served with Carrot Curry Turkey Burgers and mustard. Delicious. Thank you for posting.

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