Cabbage and kale get some well deserved attention in this collection of recipes.
Lauded for its nutritional content and chewy texture, kale is one of our favorite cruciferous vegetables. We gleefully toss it into soups, stews and pastas. Here, it stars in a salad—in all its raw and chewy glory. Combined with apples and pepitas, the salad is dressed with its own sweet and sour vinaigrette.
But kale’s crunchy cousin, cabbage, has yet to have its day in the sun, until now. When roasted in a hot oven, it surprised us all. The high heat created brown, charred leaves that were succulent and moist on the inside and crunchy and caramelized on the outside. Drizzled with a vinaigrette and dusted with cheese, it steals the show.
Blast wedges with high heat and drizzle with vinaigrette for a whole new way to serve cabbage.
Apples, red onion and freshly toasted pumpkin seeds add a nice crunch to this salad.
This hearty and delicious soup gets an extra burst of flavor from the shredded apple added just before serving. Golden Delicious apples are sweet, but if you want a sharper-flavored, crisper variety, choose Granny Smith instead.
Turkey and quinoa make for a healthy spin on a classic. Great for dinner or a shared appetizer!
The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and the kale retain their bright color.
Kale teams up with farro and butternut squash in this healthy, hearty soup.
This savory strata or bread pudding can be assembled the night before serving.
Kale chips are a healthy alternative to satisfy your salt cravings.