Best 6 Sauteed Leeks And Cabbage Recipes

CABBAGE AND LEEKS: UNEXPECTEDLY DECADENT, SWEET, TENDER

Steps:

• What to Do:
• On a large 11-inch skillet, warm up organic olive oil over medium-low heat. Add leaks and thyme and stir. Then sauté on low for about 6 minutes, turning periodically to avoid burning while allowing the leeks to caramelize.
• While the leek is cooking, knead cabbage with Kosher salt just a couple of times. Now add it to the leeks and cook for about 35 to 45 minutes, until soft. Stir periodically for uniform cooking.
• Stir in parsley and cook for another 3 minutes, until wilted.
• The sautéed, semi-caramelized Cabbage and Leeks are ready to enjoy!
• Enjoy!

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

EASY CABBAGE WITH LEEKS

Steps:

• Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!

SAUTEED LEEKS

Steps:

• In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
• Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams

SAUTéED CABBAGE WITH LEEKS AND BACON

Steps:

• Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
• Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
• Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
• Serve immediately.

CARAMELIZED CABBAGE AND WALNUT PASTA

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.