Content

• Ingredients
• Cabbage saute
• Fried cabbage
• Southern Vegetarian Cabbage
• Blanched cabbage
• Cabbage in the oven
• Smoked turkey wing with kale
• Steps
• Method 1 of 7: Preparing the cabbage
• Method 2 of 7: Saute the cabbage
• Method 3 of 7: Sauteed Cabbage
• Method 4 of 7: Southern-Style Vegetarian Cabbage
• Method 5 of 7: Blanched Kale
• Method 6 of 7: Oven cabbage
• Method 7 of 7: Smoked Turkey Wing with Kale
• Tips
• You will need

Collard greens can be cooked in a variety of ways, but most recipes will need to be either pan-fried or boiled. Cutting the leaves into thin strips will shorten the cooking time and preserve the color and flavor of the leaves. If you want to know how to cook this wonderful vegetable, read our article.

Ingredients

Cabbage saute

• 1 bunch of cabbage (350-450 g)
• 1 tablespoon (15 ml) olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon (15 ml) balsamic vinegar

Fried cabbage

• 1 large bunch fresh kale
• 5 slices of bacon
• Pork fat
• One teaspoon of salt
• 3 tablespoons of sugar
• 1 glass of water
• 1 cube of chicken stock
• 1/4 cup apple cider vinegar

Southern Vegetarian Cabbage

• 1 bunch of cabbage (350-450 g)
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon butter
• 1/2 large white onion, chopped
• 1 teaspoon red pepper
• 1 garlic clove (chopped)
• 3 cups (750 ml) vegetable stock
• 2 tomatoes (seeded and chopped)
• Salt to taste
• Pepper to taste

Blanched cabbage

• 1 kg of cabbage
• A pinch of salt

Cabbage in the oven

• Kale
• Vegetable oil
• Salt and pepper to taste

Smoked turkey wing with kale

• 1 smoked turkey wing
• 1 large pork knuckle
• Boiling water
• 900 g kale (wash)
• Salt to taste
• 2 tablespoons sugar
• 1 tablespoon pepper flakes
• 1 tablespoon olive oil

Steps

Method 1 of 7: Preparing the cabbage

1. 1 Separate the leaves from the stem. Holding a bunch of cabbage with one hand, cut with a knife about 2-3 cm from the base of the bunch, separating the leaves from the stem and from each other.
2. 2 Soak the leaves in water. Place the leaves in a large bowl and cover them with warm water. Add a pinch of salt to the water to help remove dirt from the leaves. Rub the leaves gently with your hands and rinse with water.
3. 3 Cut a core out of each sheet. Place the cabbage leaf on a cutting board and use a sharp knife to cut it in half along the hard vein in the middle. Remove the core. Fold the leaves in even piles.
4. 4 Roll the stacks of leaves into rolls. You may need to stack a few piles to make the rolls come out tighter.
5. 5 Cut the cabbage into strips. Cut each roll into 2–3 cm pieces. Then unfold these pieces to create long strips.

Method 2 of 7: Saute the cabbage

1. 1 Heat oil in a large, heavy skillet. Put it on medium heat and heat 1 tablespoon olive oil until it flows easily over the bottom of the skillet.
2. 2 Fry the minced garlic. Add 2 tablespoons of minced garlic to the hot oil. Stir it constantly with a spatula, making sure it does not burn. Saute the garlic for about 20 seconds, until golden or light brown.
3. 3 Place the cabbage in the skillet. It is better to put in all the cabbage at once than to put it in parts. This will cook all the leaves equally and mix evenly with the oil and garlic. Stir the cabbage with a spatula, making sure all the leaves are covered with oil.
4. 4 Sprinkle the cabbage with paprika and salt. Add 1/2 teaspoon of red pepper flakes and 1/4 teaspoon of salt to the cabbage. Wait about 30 seconds and stir again with a spatula to distribute the seasonings evenly. Try to keep the cabbage at the bottom of the pan at the top, and vice versa.
5. 5 Continue cooking the cabbage over medium heat. Continue to stir the cabbage with a spatula. Only in this way will it not burn and cook evenly.
6. 6 Stop frying when the cabbage leaves are lightly wrapped. However, their color should still remain bright green. Turn off the stove and remove the pan from the hotplate.
7. 7 Add one tablespoon of balsamic vinegar. Wine or apple cider vinegar will also work. Sprinkle the vinegar over the cabbage and stir again.
8. 8 Serve the cabbage hot. However, it will be tasty even at room temperature.

Method 3 of 7: Sauteed Cabbage

1. 1 Place the leaves in a saucepan. The leaves should already be split and stripped of the hard core.
2. 2 Cover the leaves with cold water and leave for 3-5 minutes. Let the leaves get completely wet.
3. 3 Add 1 tablespoon of table salt to the water. Mix well.
4. 4 Drain the water.
5. 5 Rinse the cabbage at least two more times. This will completely remove dirt from the leaves.
6. 6 Saute 5 slices of bacon in a saucepan over medium heat. Fry the bacon until crispy. Then remove the pan from the heat, remove the bacon from it, and cut it into pieces. Leave the pork fat in the saucepan.
7. 7 Place the cabbage leaves in a pot of fat. Saute the cabbage for a few minutes to absorb the pork fat. Then cover the pot with a lid.
8. 8 Add 3/4 or 1 cup water to the pot. Stir the cabbage.
9. 9 Add salt, sugar and a cube of chicken stock. Add 1 teaspoon of salt, 3 tablespoons of sugar, and 1 cube of chicken stock.
10. 10 Reduce heat, cover saucepan and cook for 10-15 minutes. Cook the cabbage over low heat until the leaves are soft and dark green.
11. 11 Drain the water.
12. 12 Serve. When the cabbage is done, chop it into pieces with two sharp knives and sprinkle with bacon on top. Drizzle over 1/4 cup of apple cider vinegar and serve while hot.

Method 4 of 7: Southern-Style Vegetarian Cabbage

1. 1 Heat the oil and butter in a large saucepan. Place a saucepan over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. The oil should be hot enough to flow freely over the bottom of the pot.
2. 2 Fry the onions. Add half of the chopped white onion to the oil. Stir the onion with a spatula. Continue cooking over medium heat for 2 minutes, until the onions are slightly tender.
3. 3 Add red pepper and garlic. Add 1 teaspoon of red pepper flakes and 1 minced garlic clove to a saucepan. Continue cooking the onions over medium heat for another minute.
4. 4 Place the cabbage in a saucepan. Place the cabbage leaves in a saucepan with onions and mix thoroughly to coat the cabbage with oil. Continue cooking for another minute.
5. 5 Pour 3 cups of vegetable stock into a saucepan. Pour the broth into a saucepan and quickly stir the cabbage again. Then cover the pot with a lid. Bring broth to a boil and reduce heat to medium-low. Check that the broth continues to boil.
6. 6 Cook the cabbage until tender. It can take about 40 minutes, but sometimes the leaves can be ready in 20 minutes. It all depends on how finely you chop the cabbage. Check the cabbage every 20 minutes and remove from heat as soon as it becomes tender.
7. 7 Add tomatoes to the cabbage. Add two tomatoes to the cabbage, after cutting them into pieces and removing the seeds. Stir the cabbage.
8. 8 Season with salt and pepper to taste. Stir the cabbage again and serve warm.

Method 5 of 7: Blanched Kale

1. 1 Remove the hard core from the leaves.
2. 2 Slice the leaves. You can cut them as you like.
3. 3 Place the leaves in a large pot of boiling salted water and cook for 8-12 minutes. Add 1 pinch of salt to a saucepan and cook the cabbage until soft and dark green.
4. 4 Drain the water. Rinse the cabbage in cold water. Drain off any remaining water again.
5. 5 Serve to the table. Cabbage can be eaten by itself or served as a side dish with main courses.

Method 6 of 7: Oven cabbage

1. 1 Cut the cabbage into strips as described in the "Preparing the cabbage" section above.
2. 2 Preheat oven to 170 ºC.
3. 3 Sprinkle the cabbage with vegetable oil and stir. Season with salt and pepper to taste.
4. 4 Spread the cabbage evenly on a greased or parchment-lined baking sheet.
5. 5 Bake for 20 minutes. Turn over 10 minutes after starting cooking.
6. 6 Remove from oven and serve immediately.

Method 7 of 7: Smoked Turkey Wing with Kale

1. 1 Wash the smoked turkey wing and pork shank. Place in a large pot of water. The water should completely cover the meat.
2. 2 Cook until the meat is tender.
3. 3 Add about 900 g of washed kale. Cook for about 30 minutes, or until kale is tender.
4. 4 Try before adding seasonings; salt if necessary. Add 2 tablespoons of sugar, 1 tablespoon of pepper flakes, and 1 tablespoon of olive oil.
5. 5 Stir and serve.

Tips

• Serve the cabbage with meat. In the southern states, cabbage is traditionally simmered in a large saucepan and served with ham or beef.

You will need

• Knife
• Cutting board
• Large bowl
• Large frying pan
• Pan