Cabbage and Leeks in Cream Sauce
This easy cabbage and leeks recipe is designed for a slow cooker or stovetop and is finished with a simple yet delicious seasoned white sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½head cabbage, coarsely chopped
- 3large leeks, sliced, cleaned, well rinsed*
- 1large garlic clove, minced
- 2tablespoons sherry or dry white wine
- 2tablespoons water
- 3tablespoon butter, divided
- 2tablespoons flour
- ¾to 1 cup half and half or milk
- ¼teaspoon mace, or nutmeg
- salt and pepper, to taste
Instructions
Step 1
Put the chopped cabbage and leeks in the crock pot. Add the minced garlic, dry sherry or wine, and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours.Step 2
Melt remaining 2 tablespoons of butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture. *To prepare the leeks, cut off the roots and dark green tops, leaving just the white and light green. Halve each leek vertically. Place them in a bowl of clean water and swish them to loosen any sand or grit. Slice the rinsed leeks crosswise and use in the recipe.