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Ingredients
1 Medium green cabbage
3 Large leeks
3 Tablespoons butter
1/3 Cup chicken broth
1 Scant teaspoon salt
1/2 Teaspoon freshly ground black pepper
Instructions
Trim leeks and slice into 1" to 1 1/2" lengths. Cut the rounds into thin strips. Soak in cold water to loosen any soil that may be adhering to them, then rinse well. Cut the cabbage into 6 wedges; remove core pieces. Thinly slice the cabbage wedges crosswise. Toss the drained leeks with the cabbage.
Heat butter over medium heat in a large skillet. Add leeks and cabbage and saut� for 8 minutes. Add chicken broth, salt, and pepper and simmer, covered, until the cabbage is cooked but has a little crunchiness.