Cabbage and Leeks in Cream Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/27/22
cabbage with creamy sauce
Diana Rattray
Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
172 Calories
9g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 172
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 285mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 16%
Total Sugars 7g
Protein 4g
Vitamin C 65mg 323%
Calcium 120mg 9%
Iron 2mg 11%
Potassium 437mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple white sauce with garlic and a little sherry adds flavor to this tasty cabbage recipe. Cabbage and leeks make a delicious combination, and the creamy sauce makes the dish special.

The cabbage and leeks are cooked in the slow cooker before the sauce is added, but they could just as easily be cooked on the stovetop in a large saucepan or Dutch oven.

Feel free to add about 1 cup of chopped onions instead of leeks.

Ingredients

  • 1/2 head cabbage, coarsely chopped

  • 3 large leeks, sliced, cleaned, well rinsed*

  • 1 large clove garlic, minced

  • 2 tablespoons sherry, or dry white wine

  • 2 tablespoons water

  • 3 tablespoons unsalted butter, divided

  • 2 tablespoons all-purpose flour

  • 3/4 to 1 cup half-and-half, or milk

  • 1/4 teaspoon ground mace, or nutmeg

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Put the chopped cabbage and leeks in the crock pot. Add the minced garlic, dry sherry or wine, and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours. 

  2. Melt remaining 2 tablespoons of butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture.

*To prepare the leeks, cut off the roots and dark green tops, leaving just the white and light green. Halve each leek vertically. Place them in a bowl of clean water and swish them to loosen any sand or grit. Slice the rinsed leeks crosswise and use in the recipe.