|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 7g||26%|
|Total Sugars 12g|
|Vitamin C 124mg||618%|
|*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 for just about any meal. It's especially well-suited to one with corned beef, pot roast, pork, or ham. It's an interesting—yet extremely simple—way to prepare cabbage. The dish cooks up relatively quickly on the stovetop, which leaves your oven available to work its magic on the main dish.
Leeks are a perfect complement to cabbage, as are the caraway seeds that are used as a garnish. While optional, caraway seeds have a snappy anise-like flavor, and they add a nice crunch to each bite that gives this otherwise mild veggie dish a nice flavor boost.
When preparing the leeks, you will want to cut off the dark green tops and roots. Everything from the light green leaves to the white stalk is edible. Save those green tops and use them to make vegetable stock.
For this dish, 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 if possible, especially if you're using salted butter. Alternatively, skip the salt at first and let it cook for a bit before tasting and deciding if it needs more.
1 medium head green cabbage
3 large leeks
3 tablespoons butter
1/3 cup chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Caraway seeds, for optional garnish
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!