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
Yields: 2-4
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!
Jen K. says
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.
Elaine says
How do you chop the kale and cabbage?
Thanks, Elaine
ThePaleoMom says
It doesn’t really matter, just think roughly bite size pieces.
brenda says
so its straight to the pan with the kale & cabbage…no boiling before hand?
ThePaleoMom says
That’s right.
Andrea says
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 🙂
shawn says
nutritional value?
OneThickChick says
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.
moet says
Is curry nightshade free or aip friendly?
Tamar England says
Traditional curry is not AIP. More information here: https://www.thepaleomom.com/2012/07/spices-on-autoimmune-protocol.html — Tamar, Sarah’s assistant
khali says
will the new cookbook be AI friendly? I have Hashimoto’s that’s why i ask
Tamar England says
The Paleo Approach Cookbook will contain only AIP recipes. You can learn more about the cookbook here: https://www.thepaleomom.com/about-the-paleo-mom/the-paleo-approach-cookbook — Tamar, Sarah’s assistant
Tina says
This recipe is awesome! I had purple kale and purple cabbage on hand and green apple. Turned out great!
Mindy Schmidt says
would chard work? Looks yummy! Thanks!!!
Melissa says
What’s a good AIP sub for curry?
Pura gonzalez says
I’m allergic to coconut. Anything else I can use instead?
Jewel says
Try Ghee / clarified butter or grass-fed, pastured butter.
leslie says
This is an easy and excellent dish. I have had the recipe save for a long time, and found it again looking for something quick and easy for my cabbage. I made it with chard and cabbage and used lard. The apple makes this dish. I am also experimenting with non-egg breakfasts and diversifying my morning vegis, so i took some leftovers and mixed it with my homemade sausage ( from your cookbook) and it was perfect! I made more for dinner tonight so I will have plenty to last out the week. I love these easy vegi dishes. They are so versatile!