Easy Cabbage With Leeks

Cabbage and leeks
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
189 Calories
9g Fat
27g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 189
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 497mg 22%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 26%
Total Sugars 12g
Protein 5g
Vitamin C 124mg 618%
Calcium 193mg 15%
Iron 2mg 11%
Potassium 736mg 16%
*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.)

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

Steps to Make It

  1. Gather the ingredients.

    cabbage and leeks
    Diana Rattray
  2. 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.

    cabbage and leeks
    Diana Rattray
  3. 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
  4. 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
  5. 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
  6. Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!