Description
This recipe features sautéed or steamed cabbage and leeks, seasoned with butter, garlic, and optional herbs for added flavor. It’s a simple, rustic dish that focuses on enhancing the natural flavors of these hearty vegetables, making it a perfect addition to any meal.
Ingredients
- Green Cabbage or Savoy Cabbage (½ head, shredded) – The star vegetable of the dish.
- Leeks (2 large, thinly sliced) – Adds a mild, sweet flavor.
- Butter (2 tbsp) – For richness and flavor.
- Olive Oil (1 tbsp) – Prevents the butter from burning.
- Garlic (2 cloves, minced) – Adds aromatic depth.
- Salt and Pepper (to taste) – Enhances the natural flavors.
- Optional Herbs (1 tsp fresh thyme or parsley) – For added freshness.
- Lemon Juice (1 tbsp) – Optional, for a bright, tangy finish.
Instructions
-
Prepare the Vegetables:
Wash the cabbage and leeks thoroughly to remove any dirt. Shred the cabbage into thin strips and slice the leeks into thin rounds. -
Heat the Pan:
Heat the butter and olive oil in a large skillet over medium heat. The olive oil prevents the butter from burning. -
Cook the Leeks:
Add the sliced leeks to the pan and cook for 5 minutes, stirring occasionally, until softened and slightly golden. -
Add Garlic:
Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it. -
Add the Cabbage:
Add the shredded cabbage to the skillet. Toss to combine with the leeks and garlic. -
Cook Until Tender:
Reduce the heat to low, cover the pan with a lid, and let the vegetables steam for 8-10 minutes, stirring occasionally, until the cabbage is tender but not overcooked. -
Season and Finish:
Season with salt and pepper to taste. Stir in optional herbs for freshness and a splash of lemon juice for brightness. -
Serve:
Transfer the cabbage and leeks to a serving dish and enjoy as a side to your favorite meal.