Braised Leeks & Cabbage
Air, Earth, Fire
chicken stock or bone broth
coarse sea salt
head of green cabbage (about 2 lbs)
take the core out and slice
leeks, white & pale green parts only, washed and halved lengthwise, then cut into 1/2 inch thick pieces
Saute leeks and cabbage in olive oil for about 5 minutes.
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.
Transfer cabbage and leeks to a serving platter with some of the broth. Remove bay leaf and peppercorns from broth.
Best Years Group
| All Rights Reserved