Sauteed kale, red cabbage, and caraway seeds

April 23, 2012 at 1:59 pm (Cruciferous rich, Dark leafy greens, Peter Berley, unrated, Winter recipes)

A friend told me that he really liked this vegetable side dish from the winter section of Peter Berley’s Fresh Food Fast.  It’s part of a menu that also includes porcini mushroom and parsley risotto.  I haven’t tried the risotto yet but I made this kale dish twice and enjoyed it both times.  It’s very simple, but satisfying and tasty.  You basically saute some oil and garlic and caraway seeds, add sliced red cabbage, cook a bit, then add a bunch of kale with some water and salt.  Once the vegetables are cooked through you season with apple cider vinegar and black pepper.   One warning:  my friend said that more than one member of his dinner party was quite affected by all the cruciferous vegetables.  So if you’re sensitive, start with a small portion only.


  1. Sautéed Kale, Red Cabbage, and Caraway Seeds – Nimble Veggies said,

    • captious said,

      I haven’t made this in a while but I definitely remember the caraway flavor coming through. Could your seeds be too old? Or maybe the excess vinegar drowned out the flavor? I like kale much more than red cabbage, so for me the ratios were good.

      I just got a red cabbage in my CSA box, so if I can find some kale I will try making it again and report back!

      • hanaleahjh said,

        Caraway seeds weren’t old. It’s possible the vinegar drowned the flavor.

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