When the air turns crisp and the days grow shorter, there’s nothing quite like hearty greens to keep you nourished and grounded. We love preparing meals with Cabbage and kale this time of year. These two vegetables are rich in flavour, nutrients, and versatility, and they are still growing in the garden even after a hard frost.
This year we grew Redbor Kale, Darkibor Organic Kale, Prizm Kale and Lacinato kale, also known as dinosaur kale, or Tuscan Kale!
These sturdy greens hold up beautifully in cool-weather cooking. They can be shredded into slaws, braised until tender, tucked into soups, or roasted until crisp at the edges. They’re filling without being heavy, and they pair nicely with the other staples of autumn: potatoes, carrots, onions, and root vegetables.
One of our favourite ways to celebrate these greens is in a warming, one-pot stew. It’s the kind of dish that feels like it’s been passed down through generations: simple, rustic, and satisfying.
Rustic Cabbage & Kale Stew
A hearty bowl of this stew will chase away the chill of any autumn evening. Perfect for this October rainy day!
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced into rounds
- 2 potatoes, diced
- ½ small green cabbage, shredded
- 1 bunch kale, stems removed, leaves torn
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & black pepper, to taste
- Loose sausage from Almonte Butcher shop! We are using Fine Herb sausage for this recipe.
Instructions:
- Heat olive oil in a large pot over medium heat. Add sausage, cook until browned.
- Add onion and garlic; cook until softened.
- Stir in carrots, potatoes, and smoked paprika; cook 2–3 minutes.
- Add cabbage, kale, diced tomatoes, broth, and thyme. Bring to a simmer.
- Cover and cook 25–30 minutes, until potatoes are tender and greens are silky.
- Season with salt and pepper to taste.
- Optional: Add a can of white beans to make it heartier.
Serve hot with crusty bread for dipping—it’s comfort in a bowl, made with autumn’s most nourishing greens.
These greens prove that fall’s bounty isn’t just about pumpkins and squash. Cabbage and kale can be found in our Fall Farm Baskets. Save this recipe and you will have the makings of meals that are filling, flavourful, and good for the soul, made with autumn’s most nourishing greens. 🌿
Heather
Little Farm Cart