We've got fresh berries and you give us cabbage and kale!?
I know. We’re smack in the midst of the season for berries, tomatoes, and sweet corn, and here I am shoving cabbage in your face. Cabbage… and kale. I mean, really, the nerve I got.
And you’re right—I’m content with blueberries galore or a mound of ripe tomatoes. Most nights I eat a simple piece of fish and a salad and then gorge myself with fresh fruit. So, yeah, I’m giving you cabbage and kale, but it’s not like that’s all I’m eating in this vegetable paradise that is Summer.
Though, I wouldn’t actually be displeased if I was. It’s simple, it’s satisfyingly light yet filling. It’s Asian styled, and we all know that’s “cool.” But maybe if you don’t want to be sidetracked from your berries and corn, you could fold up this recipe and place it in your back pocket—for when the weather gets colder and the rest of the veggies desert you. ‘Cause you know cabbage and kale will always be there.
Cabbage and Kale Stir-fry
serves 3-4
- ¼ cup sesame oil
- 3-4 cloves of garlic, crushed
- 1 2-in piece of fresh ginger, grated
- 1 head green cabbage, thinly sliced
- 1 bunch kale, leaves stripped from the inner stalks and cut in a chiffonade
- ¼ cup or more soy sauce
Cook the kale and cabbage in boiling water until mostly tender, between 5 and 15 minutes depending on the age of the cabbage (in the summer it will be quick.)
Meanwhile, heat oil in a wok or large skillet. Add garlic and ginger and fry until fragrant. Drain cabbage and kale and add to the garlic and ginger. Add soy sauce to taste. If there’s a lot of water in the skillet, cook until it mostly evaporates. Serve warm or at room-temperature.
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July 20th, 2008 at 6:25 pm
Mmmm, kale! If more folk knew how sweet and robust it can be, there’d be a run for it at the grocery stores. I’ll certainly try this veggie treat, but please, please, keep kale on the down low. Shhhhh.
July 20th, 2008 at 6:35 pm
I think cabbage and kale are fine foods for summer (having just made a big batch of sauerkraut). They’re cheap and plentiful.
July 20th, 2008 at 8:35 pm
Best blog post headline ever?
July 20th, 2008 at 9:11 pm
That looks might tasty – it’s too easy to bypass the kale, berries are easier!
July 20th, 2008 at 11:25 pm
Yum! I have never had kale before but I’ve seen a ton of foodie posts about it lately. I’ll have to give it a try.
Great blog!
July 21st, 2008 at 7:08 am
Hey, it works for me! Our CSA is handing out cabbage and greens (kale or chard) weekly! And we still haven’t gotten any tomatoes, though the zucchini is getting a little out of control. :-)
I have a big bunch of Napa cabbage and some chard in my crisper right now, and I’m sure your recipe will be perfect for them both.
July 21st, 2008 at 11:21 am
Simple and perfect. Stir-fried cabbage is my all time favorite dish–anytime of the year.
July 21st, 2008 at 2:44 pm
This post had me cracking up! It’s good to know I have cabbage and kale when all the other veggies desert me. Thanks!
July 21st, 2008 at 2:50 pm
oh but … that looks amazing! and i don’t even really like cabbage. must remedy that — maybe this recipe will help :)
July 21st, 2008 at 4:56 pm
[...] Original post by While Supplies Last – Grocery [...]
July 21st, 2008 at 9:54 pm
I love this recipe. Cabbage is one of the frugal vegetables. I prefer cabbage and kale to berries any day. ;)
July 22nd, 2008 at 12:31 pm
I like Kale about as much as I like Bok Choy and that is a lot. Will try this one out. Thanks!
July 22nd, 2008 at 12:34 pm
Ooooh, this would be delicious with those Japanese curry-flavored noodles that have recently begun mocking me from their perch in my pantry because they’ve been in there for so long without being cooked! Thanks for the inspiration Robin :-)
July 22nd, 2008 at 7:01 pm
Tasty. I love kale too!
July 23rd, 2008 at 6:38 pm
Yum, I could totally go for a good dose of veggies right now. Beautiful pictures!
July 24th, 2008 at 1:07 pm
Interesting, a combination of two similar ingredients with similar consistencies, I never think to try something like that but it sounds good. I would think adding something crunchy or chewy, maybe some sliced almonds or raisins!
July 25th, 2008 at 4:40 pm
Cousins in stir fry? Absolutely!
Great pix!
July 26th, 2008 at 12:22 pm
I never really got in to kale or other bitter greens until I started my subscription with the CSA. Fast forward two years, I am proud convert. Matter of fact, I LOVE’M! Stunning photos, so yummalicious!
July 26th, 2008 at 4:42 pm
I have eaten this woman’s food and it is delicious!
July 27th, 2008 at 4:41 am
Hahahaha! I have an enormous head of cabbage on my counter right now, so completely understand. It’s much lighter than some of the other things I’ve been eating. Kale is a favorite, too, so thanks for this. It sounds yummy!
July 27th, 2008 at 4:45 pm
you give it to me and i’ll take it. i think it looks and sounds wonderful! perfect side dish to a piece of grilled fish…
July 27th, 2008 at 4:53 pm
Very cute and inspiring post, Robin. I’m a big fan of greens, and this recipe is worth bookmarking. Bravo!
August 1st, 2008 at 10:48 am
Was browsing your site and happend upon this recipe and also happened to have some wilting kale and cabbage in the fridge that needed to be cooked. Tried it out last night and it was great! Very tasty and sastifying for just greens. Will stop by more often.
January 24th, 2010 at 6:28 am
Hello,I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation. Wishing you the best of luck for all your blogging efforts.