Braised Cabbage & Kale

This is the one side dish that I can eat an entire pot of without fail. I absolutely love cabbage. Roasted, braised, fried. In soup, stir-fries, rice, topped on sandwiches and folded into casseroles. I treat cabbage the same way that Bubba treated shrimp in Forrest Gump. It's that serious.

Braised cabbage doesn't take entirely too long to make, especially if you're pairing it with a protein for lunch or dinner. I start it at the same time I do the meat, and that's it. It's one of those set it and forget it kind of sides because you don't have to babysit cabbage; it's a very sturdy vegetable. This particular version of cabbage incorporates chopped kale for some extra crunch and color. I use frozen chopped kale, because honestly, it's less prep and holds up well when cooking.

My favorite way to have this dish is topped with two, very crispy fried eggs and a nice dash of everything bagel seasoning. The runny yolk and vegetables are absolutely amazing together.

Braised Cabbage and Kale

Cook time: 20 minutes

Serves: 4

Extra virgin olive oil

1 medium yellow onion, diced

1 small head green cabbage, chopped

1 10oz bag frozen chopped kale

Kosher salt

Black pepper

3 tbsp granulated garlic

2 tbsp The Gourmet Collection Roast Vegetables & Fries Spice blend*

2 tsp cayenne pepper

*Note: I get these spice blends from my local Tuesday Morning store. You can also find them at TJ Maxx, Amazon, or the website liked above. They're absolutely delicious and many of them are salt-free.

In a large frying pan or pot, add enough oil to coat the bottom of the pan. Over medium heat, sauté the diced yellow onion until translucent. Liberally season with kosher salt and black pepper. Once the onions are soft, add the chopped cabbage and stir well. Season with the granulated garlic, roast vegetable spice blend, and cayenne pepper. Taste and adjust seasonings accordingly.

Cabbage releases a lot of liquid while cooking, so tasting as you go will be important while making this dish. Stir the cabbage occasionally for about 15 minutes or until cabbage is wilted and tender. Once the cabbage is soft, fold in the frozen chopped kale. I don't drain the kale before using it because I keep it frozen right until I'm ready to mix it in with the cabbage to avoid any extra liquid. Cook the cabbage and kale mixture for another 5 minutes or until the kale is completely heated through. Adjust any seasoning if necessary and serve solo with eggs or as a side dish to some delicious chicken or pork chops as pictured below.

Also, depending on what I'm making and when I have more time, sometimes I'll roast the cabbage and kale instead of making it on the stove. If you choose to do that, toss all of the ingredients together in a large roasting pan or sheet pan. Roast in a 365ºF oven for at least 30 minutes or until vegetables start to char and get nice and caramelized like below. It's a great option for when you want to make a one dish meal or sheet pan dinner with minimal clean up!

¡Buen provecho!