Braised Leeks and Cabbage

Category: Side Dish

Total Time: 25 mins

Servings: 4


  • 2 tbsp olive oil
  • 4 cups chicken stock or bone broth
  • 1 tsp coarse sea salt
  • 10 whole peppercorns
  • 1 bay leaf
  • 1 small head of green cabbage (about 2 lbs) (take the core out and slice)
  • 1 cup leeks, white & pale green parts only, washed and halved lengthwise, then cut into 1/2 inch thick pieces


  1. Saute leeks and cabbage in olive oil for about 5 minutes.
  2. Add the remaining ingredients and bring to a boil in a medium pot over medium-high heat. Cover, reduce heat to medium. Simmer until cabbage is tender, 12 – 15 minutes.
  3. Transfer cabbage and leeks to a serving platter with some of the broth. Remove bay leaf and peppercorns from broth.