RECIPES WITH KALE AND CABBAGE RECIPES

Name: Kale and Cabbage 3 Ways
Prep time: 30 min
Cook time: 10 min
Yield: 8 servings
Ingredients: 1 medium red onion; 2 tablespoons water; 12 ounces kale; 12 ounces green cabbage; 1/2 teaspoon salt (or to taste); 4 medium mushrooms (or 4 Mushroom and Garlic Cubes); 2 cloves garlic (omit if using M&G Cubes); 1/2 teaspoon dried ground chipotle powder (or smoked paprika (optional))

KALE AND CABBAGE 7 WAYS - COOK FOR GOOD

Kale and Cabbage 7 Ways - Cook for Good image

Flavorful but bitter, this tasty mix of kale and cabbage provides a perfect blank canvas for your mix-ins or toppings. Try salsa, sriracha, raisins and chopped walnuts, or mashed potatoes.

Provided by Linda Watson

Categories side dish

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 medium red onion
2 tablespoons water
12 ounces kale
12 ounces green cabbage
1/2 teaspoon salt (or to taste)
4 medium mushrooms (or 4 Mushroom and Garlic Cubes)
2 cloves garlic (omit if using M&G Cubes)
1/2 teaspoon dried ground chipotle powder (or smoked paprika (optional))

Steps:

Chop red onion and add to a large pot with two tablespoons water. Cook over medium-low heat until tender, about five minutes. Separate kale stems and leaves. Chop stems and stir into chopped onion.
Chop kale leaves and cabbage, then stir into onions with remaining ingredients. Cover and cook until tender, about 10 minutes. Taste and adjust seasonings. Serve hot with mix-ins as desired.

Nutrition Facts : ServingSize 1 serving, Calories 30 kcal, FatContent 0.1 g, SaturatedFatContent 0.01 g, UnsaturatedFatContent 0.05 g, CarbohydrateContent 5 g, SugarContent 2 g, FiberContent 2 g, ProteinContent 2 g, SodiumContent 161 mg

KALE AND CABBAGE CASSEROLE | DRFUHRMAN.COM

Kale and Cabbage Casserole | DrFuhrman.com image

Everyone loves a piping hot casserole right out of the oven and when it features nutrient dense kale and cabbage, you can feel good about serving it. This dish can be assembled ahead of time and heated just before serving.

Provided by DRFUHRMAN.COM

Yield 4

Number Of Ingredients 13

Ingredients

2 medium onions, diced
1 teaspoon coconut aminos
1/2 head cabbage, chopped
1 bunch kale, tough stems and center ribs removed and leaves chopped
2 carrots, peeled and diced
7 ounces silken tofu
1/4 cup unsweetened soy, hemp or almond milk
1/4 cup nutritional yeast
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
3 cloves garlic
1/2 cup raw almonds or 1/4 cup raw almond butter

Steps:

Preheat oven to 350 degrees F. Place 1/4 cup water, onions, and coconut aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water if necessary. Set aside. In a high-powered blender, combine tofu, non-dairy milk, nutritional yeast, basil, oregano, paprika, garlic and almonds. Combine with vegetables and place in a baking dish. Bake for about 15 minutes or until heated through and the top becomes slightly crispy.

Nutrition Facts : Calories 317.230 calories

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