Best Sauteed Leeks And Cabbage Recipes
SAUTéED CABBAGE WITH LEEKS AND BACON
This healthier version of fried cabbage is lightly sautéed with leeks and finished off with oven-roasted bacon. Sautéed Cabbage with Leeks and Bacon is a great choice to serve along with corned beef on St. Patrick's Day but makes for a delicious side dish anytime of year!
Provided by Valerie Brunmeier
Categories Side Dish
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 309 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 189 kcal, Carbohydrate 27 g, Cholesterol 23 mg, Fiber 7 g, Protein 5 g, SaturatedFat 6 g, Sodium 497 mg, Sugar 12 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO
I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)
Provided by Julesong
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
- Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
- Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
- Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
- Taste and adjust seasoning, serve hot.
- Makes about 4-6 servings, depending on what you're using them for.
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