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Pan-Fried Roasted Cabbage with Kale and Fresh Parsley, serve in a pan
Olivia

Pan-Fried Roasted Cabbage with Kale and Fresh Parsley

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Pan-fried roasted cabbage with kale and parsley for a balanced plant-forward everyday vegetable dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups cabbage chopped
  • 1 cup kale chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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Baking Sheet
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Spread chopped cabbage on a baking sheet.
  3. Drizzle with 1 tablespoon olive oil.
  4. Roast for 10 minutes until slightly tender.
  5. Heat remaining olive oil in a pan over medium heat.
  6. Add garlic and cook for one minute.
  7. Add roasted cabbage and chopped kale.
  8. Cook for 5-7 minutes while stirring.
  9. Season with salt and black pepper.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 125mgFiber: 2gSugar: 2gVitamin A: 745IUVitamin C: 27mgCalcium: 40mgIron: 1mg

Notes

Chop cabbage into even pieces for better cooking.
Do not overcook kale to keep texture fresh.
Serve warm for best flavor.

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