Cabbage is one of the vegetables I love the most. I have a hard time naming a favourite cabbage because I love all the differences there are in the cabbage types. The many colors and subtle differences in taste make cabbage useful in many contexts, and it is so well suited for frying on the pan. Therefore, today I want to share a wonderful recipe with fried kale and Brussels sprouts, which turns into a delicious salad that can be served with, for example, a whole fried chicken that is cooked in the oven.
In my fridge there is always at least one cabbage variety, and often more! Cabbage is in season now, and there are so many different cabbage varieties. All cabbages are fantastic and can be conjured into crispy salads and warm servings.
Tip: If you like to cook your kale, you are guaranteed to love my recipe for kale chips – they are crispy, crunchy and really delicious with parmesan on.
FRIED KALE ON THE PAN OR IN THE OVEN?
If you would like to start with a salad where the kale is not in raw form, but instead look at other cooking methods, then this recipe is a really good offer. In the recipe, I use both Brussels sprouts and kale, and it is thus suitable both for a duck when it is Christmas, or until after Christmas when you are tired of red cabbage. I fry the kale on a pan first and then add the Brussels sprouts.
Both parts are sautéed for a few minutes in oil and then seasoned with lemon. Also, try frying your kale – it tastes really good! It is also possible to fry the kale in the oven, but then you need to be more careful along the way so that it does not turn black.
TIP: If you are not used to using Brussels sprouts in cooking at home, then I would really recommend you to try the salad here. I think it’s a shame that Brussels sprouts have gained such a bad reputation, because they taste really good, the little powerful vitamin bombs. If you ask me, Brussels sprouts should be celebrated much more, so let’s start small, with this salad, where the Brussels sprouts are fried and turned with kale, small pieces of bacon and baked red onions. A wonderful station wagon! But of course, it is also an option to omit Brussels sprouts
LIGHTLY FRIED KALE SALAD WITH BACON
Cabbage can really do a lot, and especially when it is fried on the pan, you get something delicious out of it. But you can also easily eat it fresh without cooking it. And since cabbage is very durable, there is almost never a reason to throw it out – so it gives less food waste. Win, win!
In this salad, as previously described, both kale and Brussels sprouts must be lightly fried so that you get a delicious, warm and not least nice green salad. Then add the bacon turn and the baked onions so that the salad becomes balanced and tasty. The salt from the bacon and the sweet from the onion go perfectly with the slightly bitter cabbage. Also, try shredding hazelnuts over the salad. It looks great and it’s always delicious with an extra crispy bite – the hazelnuts are the icing on the cake. You can over grated ripe cheese over – tastes great!
If you are convinced that a salad is a way forward the next time you are missing accessories or lunch ideas, you can also try my kale salad with apples. The kale is not cooked but instead turned over in a delicious dressing so it does not feel so coarse to eat.
INGREDIENTS
2 red onions
15 g olive oil
4 stalks kale
15 pieces of Brussels sprouts
100 g bacon
1 orange slice
salt and freshly ground pepper
50 grams roasted walnuts
10 grams of dried cranberry
DRESSING
80 g olive oil
30 ml apple cider vinegar * (2 tbsp)
5 g honey (1 tsp)
salt and freshly ground pepper
PREP:
Turn the oven on 150 ° hot air. Bake the red onions whole for approx. 45 minutes, then let them cool, remove the peel and cut it into thin boats.
Pick kale in coarse pieces.
Clean the Brussels sprouts – halve the small ones and cut the large ones into quarters. Fry them hard on a hot pan with oil for 1-2 minutes.
Add kale and fry further for 1-2 minutes. Season with lemon juice.
Add the Brussels sprouts and kale to the bowl you want to serve.
Bacon cut into small cubes. Put a little oil on the pan again and fry the bacon pieces off for 2-3 minutes. Add bacon to the salad along with the remaining garnishing.
DRESSING
Whisk olive oil, apple cider vinegar and honey together. Season with salt and pepper.
Spread it over the salad. Grate finely with hazelnuts on top of the salad.
THE PERFECT DRESSING FOR FRIED KALE
In this recipe with fried kale, there is of course a dressing. The perfect dressing is sour, so it matches the other flavour nuances and that way we reach all the way around the basic flavours. The dressing is also easy to make, as the three ingredients – olive oil, vinegar and honey – simply need to be whipped together with salt and pepper. And if you think the dressing gets too sour, you can always add a little extra honey, or more vinegar if it has become too sweet
