|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 6g||20%|
|*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.|
This cabbage and leeks recipe is a tasty side dish to just about any meal, especially one with corned beef, pot roast, pork, or ham. The cabbage and leeks simmer until they are just tender. The leeks and cabbage complement each other nicely.
The cabbage and leeks are sautéed and then simmered to perfection with a small amount of chicken stock, butter, and seasonings. Use unsalted chicken stock it possible.
- 1 medium green cabbage
- 3 large leeks
- 3 tablespoons butter
- 1/3 cup chicken broth (or more)
- 1 teaspoon kosher salt (scant)
- 1/2 teaspoon black pepper (freshly ground)
- Optional garnish: caraway seeds
Gather the ingredients.
Cut the cabbage into 6 wedges and then remove core pieces. Thinly slice the cabbage wedges crosswise into thin strips or shred it using a food processor with the slicing disk attachment. Alternatively, you may chop the cabbage.
Trim the leeks and discard the green parts; slice the leeks thinly. Transfer the sliced leeks to a bowl full of cold water. Swish the leeks around to loosen any sand that might be clinging to them. Using a slotted spoon or your hand, scoop them out onto into a strainer.
Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the leeks and cabbage and sauté, while stirring, for about 7 to 8 minutes.
Add the chicken broth, salt, and pepper and simmer, covered, for 15 to 20 minutes, or until the cabbage is cooked but is still slightly crunchy.
Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!