Gingery Creamed Kale and Cabbage

Name: Gingery Creamed Kale and Cabbage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 2 Tbsps finely grated fresh ginger; 454 grams green cabbage, coarsely shredded; 473 milliliters heavy cream; 1 kilograms kale, tough stems discarded; 12 servings Salt; 1 teaspoons turmeric; 59 milliliters vegetable oil; 1 large white onion, coarsely chopped

Gingery Creamed Kale and Cabbage is a gluten free and vegetarian recipe with 12 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 258 calories. It works well as a side dish. If you have salt, heavy cream, cabbage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring a large pot of water to a boil and salt the water.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the kale leaves and cook until tender, about 6 minutes.

Ingredients you will need

Kale

Drain and let cool, then coarsely chop.

In a large pot, heat the oil.

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Cooking Oil

Equipment you will use

Pot

Add the onion and cook over moderate heat until softened, about 7 minutes.

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Onion

Add the cabbage, ginger and turmeric and season with salt. Cook over moderate heat, stirring occasionally, until the cabbage is wilted, about 5 minutes.

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Turmeric

Cabbage

Ginger

Salt

Add the cream, cover and simmer over moderately low heat, stirring occasionally, until the cream has thickened, about 8 minutes. Stir in the kale, season with salt and cook for 3 minutes, stirring a few times.

Ingredients you will need

Cream