You are here: Home » Recipes » Stir-Fried Sesame Kale & Red Cabbage Stir-Fried Sesame Kale & Red Cabbage Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 8 to 12 ounces kale, any variety1/2 small head or 1/3 medium head red cabbage1 1/2 tablespoons olive oil1 medium red onion, quartered and thinly sliced2 teaspoons grated fresh or jarred ginger1 tablespoon dark sesame oil1 to 2 tablespoon sesame seeds (preferably unhulled) Salt and freshly ground black pepper, to taste Instructions 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. Cut the red cabbage into thin slices about 2 inches long. Heat the olive oil in a stir-fry pan or large skillet. Add the onion and saute over medium heat until golden and soft. 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. 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.