Easy Cabbage With Leeks Recipe

cabbage and leeks
Diana Rattray
Ratings (36)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
114 Calories
6g Fat
14g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ingredients

  • 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

Steps to Make It

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.

slicing the cabbage wedges
Diana Rattray
  1. 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.

    slice and rinse the leeks thoroughly
    Diana Rattray
  2. 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.

    cabbage and leeks in the skillet
    Diana Rattray
  3. 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.

    cabbage and leeks in a serving dish
    Diana Rattray
  4. Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!