The Paleo Mom is a scientist turned health educator and advocate.

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Curry-Braised Kale and Cabbage

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

 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, like cauliflower rice or Sébastien Noël’s recipe for Butter Chicken.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

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Yields: 2-4

Curry Braised Kale and Cabbage-007 copy

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!

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