Stir-Fried Sesame Kale & Red Cabbage

  • Yield 6 servings

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.



8 to 12 ounces kale, any variety
1/2 small head or 1/3 medium head red cabbage
1 1/2 tablespoons olive oil
1 medium red onion, quartered and thinly sliced
2 teaspoons grated fresh or jarred ginger
1 tablespoon dark sesame oil
1 to 2 tablespoon sesame seeds (preferably unhulled)
Salt and freshly ground black pepper, to taste


  1. Strip the kale leaves from the stems. Stack a few leaves and cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.
  2. Cut the red cabbage into thin slices about 2 inches long.
  3. Heat the olive oil in a stir-fry pan or large skillet. Add the onion and saute over medium heat until golden and soft.
  4. Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender-crisp.
  5. Remove from the heat. Stir in the dark sesame oil and the sesame seeds. Season with salt and pepper and serve at once.

Reprinted with permission from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.




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