I know. We’re smack in the midst of the season for berries, tomatoes, and sweet corn, and here I am shoving cabbage in your face. Cabbage… and kale. I mean, really, the nerve I got.
And you’re right—I’m content with blueberries galore or a mound of ripe tomatoes. Most nights I eat a simple piece of fish and a salad and then gorge myself with fresh fruit. So, yeah, I’m giving you cabbage and kale, but it’s not like that’s all I’m eating in this vegetable paradise that is Summer.
Though, I wouldn’t actually be displeased if I was. It’s simple, it’s satisfyingly light yet filling. It’s Asian styled, and we all know that’s “cool.” But maybe if you don’t want to be sidetracked from your berries and corn, you could fold up this recipe and place it in your back pocket—for when the weather gets colder and the rest of the veggies desert you. ‘Cause you know cabbage and kale will always be there.
Cabbage and Kale Stir-fry
- ¼ cup sesame oil
- 3-4 cloves of garlic, crushed
- 1 2-in piece of fresh ginger, grated
- 1 head green cabbage, thinly sliced
- 1 bunch kale, leaves stripped from the inner stalks and cut in a chiffonade
- ¼ cup or more soy sauce
Cook the kale and cabbage in boiling water until mostly tender, between 5 and 15 minutes depending on the age of the cabbage (in the summer it will be quick.)
Meanwhile, heat oil in a wok or large skillet. Add garlic and ginger and fry until fragrant. Drain cabbage and kale and add to the garlic and ginger. Add soy sauce to taste. If there’s a lot of water in the skillet, cook until it mostly evaporates. Serve warm or at room-temperature.