Easy cabbage with leeks

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  • 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

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 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!

from The Spruce Eats