Cabbage Recipes: Kale and black Cabbage Recipes

Our kale and cabbage recipes at a glance:

• Black cabbage smoothie recipe "tasty"
• Kale smoothie recipe "Green Velvet"
• Kale chips recipe "Kalechips"
• Kale Salad Recipe "Cabbage Supper"

Kale smoothies, kale chips and more!

Whether it's kale, black cabbage or white cabbage. I've never loved cabbage. In fact, cabbage is a no-no, we threaten the kids with having cabbage soup for dinner for fun. As a child, I always perceived cabbage in its cooked form as musty. Now everything is different. In the meantime, I am grateful that cabbage exists! Between September and February we enjoy it as often as possible. Of course, we like to eat it raw in a green smoothie or as a salad - because that way all the nutrients are preserved. Especially the heat-sensitive vitamin C - that's exactly what we need in winter as a cold prophylaxis. But of course there are many more alternative ways to prepare kale and its close relative, black cabbage. Maybe you'd like to try out my current favorite recipes with kale and black cabbage...

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Cabbage recipes: black cabbage smoothie

I like black cabbage best in a green smoothie. It's not quite as tart as kale, has slightly softer leaves, and is a bluish dark green. Originally from the Mediterranean, it is also called "Tuscan cabbage." Its palmate leaves are characteristic and yet it sometimes forms heads, which is why it was bred to savoy cabbage in the 19th century in Piedmont. The leaf structure shows the relationship.
Citrus fruits are particularly suitable for absorbing the bitter substances of cabbage. Ginger, on the other hand, which, like cabbage, contains a fair amount of pungency, is not recommended, as the pungency would then dominate too much. For the first time I found bergamot lemon, a cross between lemon and bitter orange, which has an incredible aroma and glows deep yellow. I also found fresh aloe vera, which is known for its skin-nourishing moisture and antibiotic power.

Black cabbage smoothie

With mango, persimmon and banana

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 650 ml

Calories 400 kcal

Cuisine Smoothie

Author Carla from GrueneSmoothies.com

5 / 5 out of 1076 Reviews

 

Ingredients

• 5 black cabbage stalks without stalks
• 1 handful of lamb's lettuce
• 1 mango ripe
• 1 persimmon
• 1 banana peeled
• 1 bergamot lemon juice and some zest
• 1 cm of fresh aloe vera, only the gel peeled (optional!)
• water as needed

 

Instruction

1. Clean the ingredients and cut them to the appropriate size for your blender.
2. Cut mango in half, remove seed.
3. Put everything in the container and blend for 45-60 seconds until you reach a smooth, creamy consistency!
4. Enjoy with all your heart!
5. Tip: If you don't have a high-speed blender, you'll have to blend longer and still won't achieve the consistency you would with a high-speed blender. To prevent the mixture from heating up, simply add a few ice cubes.

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Cabbage recipes: Kale smoothie

Passion fruit, pineapple, banana - exotic fruits go just perfectly with the tart flavor of kale. Especially the sweet and sour flavor of a passion fruit or maracuja is made for the green superfood. I add a squeeze of lemon juice and half an avocado, which not only makes it creamy, but also combines the contrasting flavors.

Kale Spinach Smoothie

With passion fruit, pineapple and banana

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 650 ml

Calories 400 kcal

Cuisine Smoothie

Author Carla from GrueneSmoothies.com

5 / 5 out of 1070 Reviews

 

Ingredients

• 5 kale leaves without stems
• 2 handful of spinach
• 1 passion fruit
• 1 slice of pineapple ripe
• 1 banana ripe
• 1/2 avocado ripe
• some lemon juice
• some water
• some pomegranate seeds as topping

 

Instruction

1. Clean the ingredients and cut them to the appropriate size for your blender.
2. Halve the avocado then remove the pit and put the flesh in the container.
3. Put everything (starting with the fruit) in the blender and blend on the highest speed level for about 1 minute until you reach a creamy, smooth consistency! Enjoy with all your heart!
4. Tip: If you don't have a high-speed blender, you'll have to blend longer and still won't achieve the consistency you would with a high-speed blender. To prevent the mixture from heating up, simply add a few ice cubes.

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Cabbage recipes: Kale chips recipe

The richness of varieties of cabbage invites you to use it in many ways. If you are always in the mood for something savory and like it salty and crunchy, you can try kale chips. So simple and so delicious:

Pluck a few leaves of kale or black cabbage into bite-sized pieces and remove the stems. Put the leaves in a bowl and mix them with a tablespoon or two of olive oil and a few pinches of fine salt (Himalayan, sea or rock salt) - massage for about 30 seconds. Then put it on a baking sheet and bake in the oven for 10 min at 120°C convection. Depending on the oven, it may go a minute or two faster or slower, so always take a look so that the leaves do not turn black.
If you prefer it raw: set the oven to 50° degrees and clamp a cooking spoon in the oven door, this way the temperature does not rise above 42°C. This variation takes longer, of course, as the leaves take their time to lose moisture. For this variant I let the oven run over night.

If you think this is a flavorful "eco" version of really tasty chips, I highly recommend it. It is a decidedly crunchy treat that doesn't have to hide behind its conventional friends and is even preferred by many. Have fun experimenting.

Kale chips

"Kalechips"

Prep Time 10 Min

Perform Time 10 Min

Total Time 20 Min

Amount 2 Handful

Calories 50 kcal

Cuisine Chips

Author Carla from GrueneSmoothies.com

5 / 5 out of 1068 Reviews

 

Ingredients

• 2 handfuls of kale alternative: black cabbage
• 1-2 tbsp. of olive oil
• a few pinches of high-quality salt himalya, sea or rock salt

 

Instruction

1. A few leaves of green or black cabbage are plucked into bite-sized pieces and freed from the stems.
2. Put the leaves in a bowl and mix them with one or two tablespoons of olive oil and a few pinches of fine salt (Himalayan, sea or rock salt).
3. Rub in oil and salt.
4. Then place the leaves on a baking sheet and bake in the oven for 10 min at 120° convection. Depending on the oven, it may go a minute or two faster or slower.
5. Check the oven from time to time to make sure that the leaves do not turn black.

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Cabbage recipes: Cabbage Supper

Cabbage for a Supper? Tender butternut squash with crunchy poppy seeds, crisp pomegranate and fresh kale: a great dish with kale that doesn't taste kaley at all, but is a flavor explosion, a real treat.

Kale with butternut squash from the oven

"Cabbage Supper"

Prep Time 10 Min

Perform Time 30 Min

Total Time 40 Min

Amount 4 People

Calories 1400 kcal

Cuisine Oven vegetables

Author Carla from GrueneSmoothies.com

5 / 5 out of 1068 Reviews

 

Ingredients

• 1 butternut squash
• 4 garlic cloves
• 3 tbsp. poppy seed
• 1 tbsp. coconut oil
• a little sea salt
• 2 cups kale
• seeds from 1/2 a pomegranate
• 1 shallot finely chopped
• 1/2 juice of one lemon
• zest of one lemon

 

Instruction

1. Preheat the oven to 180°. Peel, core and dice the pumpkin and mix with garlic, olive oil and poppy seeds. Bake the mixture on a baking sheet for about 30 min, we want the pumpkin to be tender but not mushy.
2. Meanwhile, cut the kale into fine strips and remove the coarse stems. Add lemon juice and a little salt and massage it in.
3. Mix the dressing ingredients together and pour over the kale.
4. Finely slice the shallot and remove the pomegranate seeds from their skins (preferably in a bowl of water).
5. When the squash is done roasting, let cool for a few minutes and then mix with the kale.
6. Sprinkle the shallot and pomegranate seeds on top, and finish it off with the lemon zest.
7. Enjoy with all your heart!

P.S. I once found this recipe on one of my favorite blogs: mynewroots.org - If you're interested in more healthy inspiration, you'll find it here.

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What's your favorite way to eat kale? Do you know black cabbage?

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