This flavorful one-pan cabbage and kale skillet takes just 30 minutes, uses pantry staples, and comes out so good-even people who don't love cabbage end up asking for seconds.
It's my perfect way to sneak more greens into weeknights without feeling like you're just eating "health food." And trust me, it's big on flavor!
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Why I Love This
- Perfect fridge cleaner - I first made this on a whim with whatever I had in the fridge-and now it's a regular in our rotation.
- One pan, 30 minutes - Fast, simple, and minimal dishes.
- It's healthy and vegan if you use plant-based butter and is super satisfying over a bowl of rice or quinoa.
Ingredients
- Soy sauce - Go for low-sodium if you can. It brings savory umami flavor that pairs so well with cabbage.
- Rice wine vinegar - Adds a nice tang that balances everything out. Apple cider vinegar is a good sub.
- Sriracha - Or other spicy sauce, I also like garlic chili paste or red curry paste! Totally adjustable or leave it out if you're cooking for spice-sensitive eaters.
- Cherry tomatoes - They get juicy and soft when pan-seared-so good.
- Butter - Adds richness, but you can sub with more olive oil or vegan butter.
- Sweet onion - Use regular onion or red onion, whatever you have, although I like the sweetness from onion.
- Cabbage - I use about ½ head of green cabbage, chopped into bite-sized pieces. It softens nicely but still keeps a little bite.
- Kale - Curly kale works great. Remove the tough stems for better texture.
- Chickpeas - Aka garbanzo beans. These make the dish filling. White beans also work if that's what you have.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sauteed Cabbage and Kale Skillet
- Prep the both cabbages like in the pictures.
- Whisk the sauce: In a bowl, mix vegetable broth, soy sauce, and cornstarch. Then add rice vinegar, sesame oil, and sriracha. Set aside.
- Sauté the tomatoes: Heat olive oil in a large skillet. Add cherry tomatoes and cook untouched for 2 minutes. Stir in 1 teaspoon garlic, salt, and pepper. Cook 2 more minutes. Remove and set aside.
- Sauté onion and cabbage: In the same skillet, melt butter. Add diced onion and cook for 4-5 minutes until soft. Stir in chopped cabbage and cook another 3-4 minutes until starting to soften.
- Add kale and chickpeas: Stir in kale, chickpeas, and remaining garlic. Cook for 4-5 minutes until kale wilts.
- Add sauce: Pour in the sauce and stir. Let simmer for 3 minutes or until slightly thickened.
- Finish and serve: Stir in the tomato mixture. Garnish with fresh herbs (I like cilantro or green onions). Serve on its own or over grains!
You might also like this Mediterranean chickpea salad or sesame chickpeas-both quick and packed with flavor!
Tips
- Slice the cabbage thin - It cooks faster and more evenly that way. Thick chunks take longer to soften and can end up chewy.
- Cook the cabbage until slightly browned - A little caramelization adds major flavor. Don't rush it-give it a few extra minutes if needed.
- Don't overcrowd the pan - If your skillet's too small, the veggies will steam instead of sauté. Use a large pan or cook in batches.
- Massage the kale if it's tough - If you're using curly kale and want it super tender, rub it with a little oil and salt for a minute before cooking.
- Add the kale last - It only needs a few minutes to wilt. If you add it too early, it can overcook and lose its color.
- Use canned chickpeas for convenience - Just rinse them well to remove any canned taste. If using dried beans, cook them fully ahead of time.
- Want crispier chickpeas? - Roast them separately at 400ºF for 20 minutes and add at the end for texture.
- No sesame oil? - Toasted sesame oil gives this dish that classic stir-fry flavor, but you can leave it out or add a sprinkle of sesame seeds at the end.
- Add protein - This dish is great with crispy tofu, tempeh, or even a fried egg on top if you're not keeping it vegan.
- Balance the spice - If it ends up too spicy, a drizzle of maple syrup or a spoonful of plain yogurt helps mellow things out.
- Switch up the greens - Spinach, Swiss chard, or even beet greens all work in place of kale. Just adjust cooking time-spinach wilts fast!
- Use leftovers creatively - Try stuffing them in a wrap, layering over rice, or even tossing with cooked noodles for a quick stir fry.
What To Serve With Sauteed Cabbage
I love this on its own for a light dinner, but it's also perfect paired with:
- Quinoa, pearl barley or brown rice
- Garlic naan or whole wheat pita bread - great for scooping!
- A dollop of plain Greek yogurt, low-carb green yogurt dressing or tahini drizzle
- Fermented red cabbage or pickled asparagus
- Baked tofu - for a more filling protein-packed meal
Freezing And Storing Instructions
- To Store. Let it cool and refrigerate in an airtight container for up to 4 days
- To Freeze. I don't recommend freezing-cabbage and kale don't hold up well
- To Meal Prep. You can chop everything ahead of time and make the sauce in a jar.
- To Reheat. Warm it in a skillet over low heat or microwave in 30-second bursts.
More Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Spicy Sauteed Cabbage, Kale and Chickpeas Skillet (Vegetarian)
This easy sautéed cabbage, kale, and chickpeas skillet is a quick, flavorful one-pot vegetarian meal with a spicy twist. Easily made vegan, is gluten-free, and ready in 30 minutes.
Ingredients
Method
- Whisk the sauce: In a bowl, mix vegetable broth, soy sauce, and cornstarch. Then add rice vinegar, sesame oil, and sriracha. Set aside.½ cup vegetable broth, 3 tablespoon low sodium soy sauce, 1 teaspoon cornstarch, 1 ½ tablespoon rice wine vinegar, 1 ½ tablespoon toasted sesame oil, 1 teaspoon sriracha
- Saute the tomatoes: Heat olive oil in a large skillet. Add cherry tomatoes and cook untouched for 2 minutes. Stir in 1 teaspoon garlic, salt, and pepper. Cook 2 more minutes. Remove and set aside.10-12 pieces cherry tomatoes, 1 tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoons pepper
- Saute onion and cabbage: In the same skillet, melt butter. Add diced onion and cook for 4-5 minutes until soft. Stir in chopped cabbage and cook another 3-4 minutes until starting to soften.1 large white sweet onion, 3 tablespoon butter, ½ head cabbage
- Add kale and chickpeas: Stir in kale, chickpeas, and remaining garlic. Cook for 4-5 minutes until kale wilts.5 ounces kale, 15 oz can chickpeas, 3 teaspoons garlic
- Add sauce: Pour in the sauce and stir. Let simmer for 3 minutes or until slightly thickened.
- Finish and serve: Stir in the tomato mixture. Garnish with fresh herbs (I like cilantro or green onions). Serve on its own or over grains!Fresh parsley or cilantro for serving
Nutrition
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was inspired and slightly adapted from Make It Dairy Free.
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Cheryl
It was extremely tasty. I didn't find it spicy at all, so don't be scared to put 2 or 3 tspns of Siracha. I also was in a hurry and grabbed a can of small white beans which worked out nicely, but I can see where the garbanzo beans have a bit more flavor. My garden herbs are plentiful so I added some marjoram, (sweeter and milder than oregano) in addition to the lemon thyme. I would absolutely make this again. For me, I think some more tomato would be great.