Chef-Boy-I-Be-Illinois' Braised Cabbage and Leeks

Made This Recipe? Add Your Photo

Total Time
10 mins
15 mins

Inspired by a recipe in Eating Well magazine, this is a delicious, healthy and hearty side dish. It's also very easy to pull together. It accompanied my Light Chicken-Fried Steak tonite. We can purchase sliced pancetta in packages. I keep it in the freezer so it slices easier and generally use 1/2 package. If you cannot find it, you can use bacon. I prefer to use Napa cabbage because of it's more tender leaves, but feel free to use Savoy.

Skip to Next Recipe




  1. Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
  2. Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
  3. Add the leeks to the pan. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
  4. Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper. Cover and braise until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.).