Easy Cabbage With Leeks
A versatile sauteed cabbage and leeks dish makes an excellent accompaniment, particularly for corned beef, pot roast, or ham.
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Instructions
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Prepare cabbage by cutting it into 6 wedges, removing the core, and then shredding or thinly slicing it.
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Trim leeks, discarding green parts, and thinly slice; rinse them thoroughly in cold water to remove any sand, then strain.
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Melt butter in a large skillet or Dutch oven over medium heat. Add the prepared leeks and cabbage, then sauté, stirring, for 7 to 8 minutes.
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Stir in chicken broth, salt, and pepper. Cover and simmer for 15 to 20 minutes, or until the cabbage is cooked but remains slightly crunchy.
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Transfer to a serving dish and sprinkle with caraway seeds if desired.