Easy Cabbage With Leeks
This easy sauteed cabbage and leeks recipe is a great side dish to any meal, especially for corned beef, pot roast, or ham.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1medium green cabbage
- 3large leeks
- 3tablespoons butter
- ⅓cup chicken broth
- 1scant teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- Caraway seeds, for optional garnish
Instructions
Step 1
Gather the ingredients.Step 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.Step 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.Step 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.Step 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.Step 6
Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!