Creamed Leek and Cabbage Braise
Serves | 4 |
Prep time | 10 minutes |
Cook time | 5 minutes |
Total time | 15 minutes |
Dietary | Vegetarian |
Meal type | Lunch, Main Dish, Side Dish |
Misc | Child Friendly, Serve Hot |
Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
By author | Karen S Burns-Booth |
A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.
Ingredients
- 2 slender leeks, trimmed, cleaned and cut into small pieces
- 4 to 6 large Savoy cabbage leaves, woody white centre trimmed and cut into small shreds
- 150mls vegetable stock (home-made is best)
- salt and lots of black pepper
- 2 tablespoons creme fraiche
Optional
- 1 teaspoon caraway seeds
Note
A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.
Directions
Step 1 | Place the prepared leeks and cabbage into a large saucepan and add the vegetable stock, bring to the boil and then cover and simmer gently over a low heat for about 4 to 5 minutes, or until the vegetables are bright green and JUST soft, but not mushy. |
Step 2 | Drain (keeping the liquid for soups, gravy or stews) and then add the crème fraîche whilst the vegetables are still piping hot. Season with salt and lots of freshly ground black pepper, before adding the caraway seeds if using. |
Step 3 | Serve immediately; is perfect with pork, chicken and ham. |