Cabbage and Leeks in Cream Sauce

Name: Cabbage and Leeks in Cream Sauce
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 4 servings
Cuisine: Southern,American
Ingredients: 1/2 head cabbage, coarsely chopped; 3 large leeks, sliced, cleaned, well rinsed*; 1 large clove garlic, minced; 2 tablespoons sherry, or dry white wine; 2 tablespoons water; 3 tablespoons unsalted butter, divided; 2 tablespoons all-purpose flour; 3/4 to 1 cup half-and-half, or milk; 1/4 teaspoon ground mace, or nutmeg; Salt, to taste; Freshly ground black pepper, to taste

A slow cooker or stovetop method yields tender cabbage and leeks, finished with a seasoned white sauce.

⭐ 4 (12 reviews) Prep: 15 minCook: 420 minTotal: 435 minYields: 4 servings

Category Tags:

Side Dish

Cuisine Tags:

Southern American

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Instructions

Place chopped cabbage and leeks into a slow cooker.
Add minced garlic, dry sherry or wine, and water or broth, then dot with 1 tablespoon of butter.
Cover and cook on low for 7 to 9 hours.
Melt remaining 2 tablespoons of butter in a saucepan.
Stir in flour until smooth and bubbling, then add cream or milk and cook over low heat until thickened.
Season the sauce with mace, salt, and pepper to taste.
Mix the prepared sauce into the cabbage and leek mixture.

Nutritional Info (per serving)

Calories: 173 kcal

Carbohydrate: 22 g

Cholesterol: 23 mg

Fiber: 5 g

Protein: 4 g

Saturated Fat: 6 g

Sodium: 287 mg

Sugar: 7 g

Fat: 9 g

Unsaturated Fat: 0 g