Introduction

Oh, friends, there’s something so incredibly comforting about a warm, savory dish that comes together in a flash. Remember those nights when you’re craving something nourishing and delicious, but the thought of a complicated recipe just feels overwhelming? Well, get ready to fall in love with this Garlic Sautéed Cabbage and Kale Skillet! It’s like a warm hug in a bowl, packed with flavor and goodness, and it’s so simple, you’ll wonder why you haven’t been making it every week. Seriously, this is the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out!

Why You’ll Love This Recipe

Fast: We’re talking about a delicious meal on your table in under 30 minutes – perfect for those busy weeknights!
Easy: Seriously, minimal chopping and straightforward steps mean anyone can master this. No fancy techniques required!
Giftable: While this is best enjoyed fresh, the vibrant colors and wholesome ingredients make it a perfect side dish to impress guests at any gathering.
Crowd-pleasing: Even picky eaters tend to enjoy the savory, garlicky goodness of this simple yet flavorful dish. It’s a fantastic way to sneak in some extra veggies!

Ingredients

Let’s gather our simple, wholesome ingredients. This recipe is all about letting the natural flavors shine!

4 tablespoons unsalted butter (or ghee): Butter adds such a wonderful richness and helps sauté everything beautifully. Ghee is a fantastic alternative if you prefer or need it!
2 tablespoons avocado oil, coconut oil, or olive oil: A little oil helps prevent the butter from burning and adds another layer of flavor. Avocado and coconut oil are great for higher heat, while olive oil is perfect for a classic touch.
1/2 onion, chopped: Onions are the unsung heroes of so many dishes, softening and sweetening as they cook.
1/2 head green cabbage, chopped: Cabbage is so versatile and takes on flavors so well. It gets tender and slightly sweet in this skillet.
1 pound (450g) Lacinato or dinosaur kale, washed and thinly sliced: I love Lacinato kale, also known as dinosaur kale, for its tender leaves and slightly sweeter flavor. Just make sure to remove those tough stems!
2 tablespoons low sodium vegetable stock: This adds a little moisture and helps deglaze the pan, bringing all those delicious browned bits into the dish.
2 tablespoons fresh parsley, chopped: Fresh herbs are like a burst of sunshine! Parsley adds a lovely bright, fresh finish.
4 cloves garlic, minced: Oh, the garlic! This is where the magic happens. Be generous, because garlic makes everything better.
1/2 teaspoon salt and pepper, or to taste: The essential seasonings to bring out all the wonderful flavors.
1/2 teaspoon red chili pepper flakes, or to taste: For a little warmth and a touch of spice. You can always add more or less depending on your preference!

How to Make It

Alright, let’s get cooking! This is so straightforward, you’ll be amazed.

Get your skillet ready: Grab a nice big skillet or a Dutch oven and place it over medium heat. Add your butter (or ghee) and your chosen oil. Let them melt together until they’re shimmering and ready.
Sauté the onion: Toss in your chopped onion and let it cook for about 3-5 minutes. You want it to get nice and soft and a little translucent.
Add the aromatic magic: Now for the star players – the minced garlic and the red chili pepper flakes! Stir them in and let them cook for just about a minute until they’re wonderfully fragrant. Keep an eye on the garlic so it doesn’t burn!
Cabbage time: Add your chopped cabbage to the skillet. Give it a good stir to coat all those lovely green leaves with the buttery, garlicky goodness. Let it cook for about 5-7 minutes, stirring occasionally, until the cabbage starts to soften up.
Kale joins the party: Now, add your thinly sliced kale. Stir everything together. The kale will seem like a lot at first, but it wilts down beautifully as it cooks. This usually takes about 3-5 minutes.
Deglaze and combine: Pour in your vegetable stock. Use your spoon to scrape up all those tasty browned bits from the bottom of the pan – that’s pure flavor! Stir it all together.
Season to perfection: Sprinkle in your salt and pepper. Give it a taste and add more if you think it needs it. This is your chance to make it just right for your palate.
Finishing touch: Stir in your freshly chopped parsley for that burst of freshness.
Serve and enjoy: Dish it up immediately! This skillet is fantastic on its own or as a vibrant side dish.

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around with it.

Greens: If you don’t have kale, spinach or Swiss chard would also be delicious here. Just adjust the cooking time as they tend to wilt a bit faster.
Veggies: Feel free to add other quick-cooking vegetables like shredded carrots, thinly sliced bell peppers, or even some edamame for extra protein and color.
Flavor Boost: A squeeze of lemon juice at the end adds a lovely brightness. You could also add a splash of balsamic vinegar for a touch of sweetness and tang. For a heartier meal, consider adding some cooked chickpeas, white beans, or even some pre-cooked sausage or bacon.

Tips for Success

Here are a few of my go-to tips to make this recipe even more enjoyable:

Prep your veggies ahead: Chopping the onion, cabbage, and kale can be done earlier in the day or even the day before. This makes the actual cooking process incredibly fast.
Don’t overcrowd the pan: If your skillet is too full, the vegetables will steam instead of sautéing. If you’re doubling the recipe, you might want to cook in batches.
Taste as you go: Seasoning is key! Don’t be afraid to taste and adjust the salt, pepper, and chili flakes.
Garlic caution: Garlic can go from perfectly sautéed to burnt very quickly. Keep an eye on it and stir frequently.

How to Store It

Leftovers? Lucky you! This skillet dish is pretty forgiving.

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. While it’s best enjoyed fresh, it reheats quite well. You can reheat it gently on the stovetop over low heat or in the microwave. I sometimes add a tiny splash of water or broth when reheating to help revive it. It might not be as crisp as when it’s first made, but it will still be delicious!

FAQs

Can I use pre-shredded cabbage?

Absolutely! Pre-shredded cabbage is a fantastic time-saver and works just as well in this recipe. Just measure out the equivalent of half a head.

Is this recipe vegan?

If you use ghee or butter, it’s vegetarian. To make it vegan, simply use your favorite plant-based butter or stick to just the oil (avocado or coconut oil work well here) and ensure your vegetable stock is also vegan.

What can I serve this with?

This skillet is incredibly versatile! It makes a wonderful side dish for grilled chicken, fish, steak, or pork. It’s also delicious served over rice, quinoa, or alongside a hearty soup or salad for a complete vegetarian meal. You could even top it with a fried egg for a savory breakfast or brunch!

Cozy Garlic Sautéed Cabbage and Kale Skillet

A warm and savory dish that comes together in a flash, packed with flavor and goodness. Perfect for busy weeknights, this easy skillet recipe features tender cabbage and kale sautéed with garlic and herbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Skillet A nice big skillet or a Dutch oven
Spoon For stirring and scraping

Ingredients

Main ingredients

4 tablespoons unsalted butter or ghee
2 tablespoons avocado oil coconut oil, or olive oil
0.5 onion chopped
0.5 head green cabbage chopped
1 pound Lacinato or dinosaur kale washed and thinly sliced
2 tablespoons low sodium vegetable stock
2 tablespoons fresh parsley chopped
4 cloves garlic minced
0.5 teaspoon salt and pepper, or to taste
0.5 teaspoon red chili pepper flakes or to taste

Instructions

Grab a nice big skillet or a Dutch oven and place it over medium heat. Add your butter (or ghee) and your chosen oil. Let them melt together until they're shimmering and ready.
Toss in your chopped onion and let it cook for about 3-5 minutes. You want it to get nice and soft and a little translucent.
Now for the star players – the minced garlic and the red chili pepper flakes! Stir them in and let them cook for just about a minute until they're wonderfully fragrant. Keep an eye on the garlic so it doesn't burn!
Add your chopped cabbage to the skillet. Give it a good stir to coat all those lovely green leaves with the buttery, garlicky goodness. Let it cook for about 5-7 minutes, stirring occasionally, until the cabbage starts to soften up.
Now, add your thinly sliced kale. Stir everything together. The kale will seem like a lot at first, but it wilts down beautifully as it cooks. This usually takes about 3-5 minutes.
Pour in your vegetable stock. Use your spoon to scrape up all those tasty browned bits from the bottom of the pan – that's pure flavor! Stir it all together.
Sprinkle in your salt and pepper. Give it a taste and add more if you think it needs it. This is your chance to make it just right for your palate.
Stir in your freshly chopped parsley for that burst of freshness.
Dish it up immediately! This skillet is fantastic on its own or as a vibrant side dish.

Notes

Prep your veggies ahead for an even faster cooking process. Don't overcrowd the pan to ensure proper sautéing. Taste and adjust seasoning as needed. Be careful not to burn the garlic.