Apr 08, 2014

Cabbage and Kale “Noodles”

Sorry I’ve been absent from your inbox for a few days! I’m super busy right now getting ready to move. Whew. Painting the new place and packing along with everyday chores is a lot of extra work… but fun work! We found an adorable little farm house that we’re fixing up. I love DIY projects. And it has a HUGE kitchen! Yes!!! I’ll post some pictures once we’re in.

Anyway, here’s a quick and easy recipe for when you’re in the mood for noodles but don’t want the heaviness of pasta… trust me I need quick and easy (and light) these days! Slice some kale into strips and combine with cabbage and voilà! A delicious meal or side dish with plenty of nutrients and a double helping of cruciferous goodness.


  • 1 medium sized head of cabbage, sliced into ½” shreds
  • 1 leek, sliced into rounds
  • 10-12 Lacinato kale leaves
  • 1 TBS garlic powder
  • 1 tsp dill
  • 1 tsp Umeboshi plum vinegar (or vinegar of your choice)
  1. Rinse the sliced cabbage and add it with the leeks to a pot with a small amount of water.
  2. Cover and let simmer, stirring occasionally.
  3. Meanwhile, remove the tough inner stem of the kale and slice the leaves lengthwise into approximately ½” strips. Add these to the pot with the dill and garlic powder. Stir well to combine and add a bit more water if needed to prevent sticking.
  4. Cover and continue to simmer until the kale is tender.
  5. Serve with some whole grain brown rice, or as is. I topped mine with some plant-strong hemp seeds for some heart-healthy protein.

Serves 4 as a side dish. Enjoy!

Healthy trails,

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