Steamed Kale and Cabbage

For the last few weeks I’ve been adding this steamed greens combo to almost everything!

Totally simple! And drizzled with balsamic vinegar, it’s totally delicious, too.

I add it to Breakfast Panini with Potatoes and Greens, Vegan Mac and Cheese PerfectionEthiopian Lentil Soup…you name it.

Dr. Greger says, “Kale is a best-of-all-worlds food, low in calories and packed to the hilt with nutrition—vitamins, minerals, anti-inflammatory compounds, [and] antioxidant phytonutrients.”

On top of all that, Dr. Greger reports that combining cabbage with kale lowers LDL cholesterol, total cholesterol, and blood sugar levels.

Hard to beat, right?

Here’s my super simple method to make these easy, pretty greens.

I use pre-washed, ready to use lacinato kale (also called Tuscan or dinosaur kale) along with shredded cabbage slaw. I get them at Trader Joe’s, but you’ll be able to find these ingredients almost anywhere.

Yes, that easy! And good as gold.


  • Servings: makes about 4 cups
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10-ounces chopped (washed, ready to use) lacinato kale (also called Tuscan or dinosaur kale)
9-ounces shredded green and red cabbage slaw
1 1/2 cups water


In a large Electric Pressure Cooker (like a Zavor Lux Multi-Cooker, my personal favorite), add kale and cabbage mixture. Add water. Lock the lid in place.

Select “High Pressure” and set the timer for 3 minutes. After cooking is complete, allow pot to rest for 2 to 3 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Serve piping hot with balsamic vinegar. Extra steamed greens can be refrigerated for use later in the week.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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