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.
- Serves: 4 persons
- 1medium green cabbage
- 3large leeks
- 3tablespoons butter
- ⅓cup chicken broth
- 1scant teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- Caraway seeds, for optional garnish
Step 1Gather the ingredients.
Step 2Cut 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 3Trim 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 4Melt 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 5Add 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 6Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!