Sauteed Cabbage and Kale

I was cleaning out my fridge a few days ago and decided to use up all of my veggies before restocking. Low and behold came this beautiful and quite satisfying creation! (One thing I’ve learned with cooking is to think forward and “cook once and eat several times”. It will make your life so much easier and you will waste less food.) It was a Saturday, so I was thinking ahead to our Sunday breakfast…

So here is what you will need:

1 small head of cabbage (cut into thin ribbon pieces)

1 bunch of kale (stems removed and into bite-sized pieces)

1 red pepper or small mixed peppers

1 bunch of green onion, chopped

2 tablespoons of coconut oil (I use Organic and unrefined)

2 teaspoons Bragg’s Coconut Aminos

Sea salt and pepper to taste

Melt your coconut oil and add your onion and peppers. Slowly start adding in cabbage and kale and cook down, using a large skillet. Add the Coconut Aminos and salt and pepper to taste. The cooking time on this varies on how you like your veggies. I cooked mine for about 20-30 minutes to get the cabbage just right;) Top with your favorite protein or eat as is!

If you have any leftovers…

Add your veggies back into skill and heat for a few minutes. Make “nests” for your eggs and carefully place inside the opening. Cover with a lid and let the steam cook your eggs. (Can always add a bit of water to help create more steam). I served them with Avocado and hot sauce.

As always, Happy Eating!



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