The types of kale and cabbage you use will determine your cooking times. Dino kale will cook faster than green or red. Green cabbage will take longer to become tender than Savoy or Napa. The best thing to do is to fish out a piece or two and taste for degree of tenderness. You could make this with coconut milk instead of the cream and buttermilk. Empty a can of coconut milk into a bowl, stir to emulsify, then add to the cabbage. The coconut milk may separate when it first heats up, but it will recombine as it cooks.
8 c kale, stemmed, leaves coarsely chopped
3 T vegetable oil
1 medium onion, diced
6 c (green) cabbage, coarsely shredded
2 – 3 t finely grated peeled, fresh ginger
1/2 t turmeric
salt and pepper, to taste
1 c cream, or one 14 oz can of coconut milk
1 c buttermilk (or 1 c milk with 1 T vinegar, let sit 10 minutes before using)
1. Bring a large pot of water to the boil. Salt if you wish once the water has reached the boil. Add the kale leaves and cook until tender, about 5 minutes. Drain and let cool.
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and cook until softened, about 7 minutes. Add the cabbage, stirring to combine with the onion. Stir in the ginger, turmeric, salt, and pepper.
3. Cook, stirring occasionally, until the cabbage has wilted, about 5 minutes. If the cabbage is browning, turn the heat down some. Gently stir in the cream and bring to a simmer. Lower heat, cover and simmer, stirring occasionally, until the cream has thickened, about 8 minutes.
4. Stir in the kale and cook for 3 minutes, stirring occasionally. Remove from the heat and stir in the buttermilk. Bring back just to a simmer and serve.