Sauteed Purple Cabbage

Sauteed Purple Cabbage and Kale

A healthy blend of cabbage, kale, and mushrooms, this mix makes a great side dish for all sorts of entrees. With the combination of these ingredients, the flavor is worth every minute of preparation. 

1/4 cup vegetable broth or water
1 medium red onion - minced
1 small head of purple cabbage - shredded 
2 cups mushrooms - chopped
2 tsp fresh thyme or 1 tsp dried
Special KOYAH sauce (a mix of 1 scoop KOYAH Kale Powder, 3 tablespoons of hummus, 1/2 tablespoon of apple cider vinegar, 1 tablespoon of soy sauce, a dash of salt, ground black pepper, and garlic powder)

If you don't have KOYAH kale powder. Add 1 cup of freshly chopped kale to the skillet with the cabbage, mushrooms, and onion, then follow the rest of the steps below. 

Step 1. Heat broth in a medium skillet over medium heat. Add the onion, mushrooms, and cabbage.
Step 2. Continue cooking, frequently stirring until the veggies have softened. It takes about 5-8 minutes.
Step 3. Once the veggies have softened, add the special KOYAH sauce to the skillet and mix evenly. Once mixed, remove the skillet from heat. 
Step 4. Transfer to serving dish and enjoy! 

Serves 2

We love to see what you're mixing up with KOYAH. Please don't forget to tag us in your photos! 


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.