Sensational Simmered Leek Cabbage Mushroom Trio
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs leeks
- 1⁄2 head cabbage, chopped into approx 1/2 inch squares
- 8 ounces sliced mushrooms (I like crimini)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground pepper, to taste
- 1 1⁄2 cups low sodium chicken broth (I prefer it with the chicken) or 1 1/2 cups vegetable broth (I prefer it with the chicken)
- 4 tablespoons dry sherry (optional)
directions
- 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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Reviews
-
Phenomenal recipe! I have never, and I mean never, like Cabbage! I came across this recipe online searching for a recipe for my New Years Cabbage recipe that is not your average cabbage. I made it tonight for our New Year Day Dinner and both my Husband and I loved it! Smashing hit in our home! I even created this user name just to leave this review of your recipe..Will be making this again soon!
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5 star all the way. This is really sensational and will become a regular - I used no oil or butter,just a light spray of "No Oil", started the mushrooms first then added the cabbage & leeks. Used 1/4 cup Vermouth instead of Sherry and for the pepper used 1 tsp Aromat Chili Beef spice. Cut out the chicken stock. The end result was flavor loaded and still had some crunch. Definitely a lovely veggie side dish - We loved it
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>