Buttered cabbage and leeks

Name: Buttered cabbage and leeks
Yield: Serves 4
Ingredients: 1 medium leek, thinly sliced; ½ savoy or january king cabbage, shredded, core discarded; Knob of butter; 2 garlic cloves, finely chopped

Published: 28 Feb 10
Updated: 18 Mar 24

Test kitchen approved

These buttered cabbage and leeks make a delicious side dish recipe.

Serves 4
Ready in 15 minutes

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Ingredients

1 medium leek, thinly sliced
½ savoy or january king cabbage, shredded, core discarded
Knob of butter
2 garlic cloves, finely chopped

Method

Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.

Recipe from March 2010 Issue

Nutrition

Nutrition: per serving

Calories: 46kcals
Fat: 2.6g (1.4g saturated)
Protein: 2.1g
Carbohydrates: 3.9g (3.3g sugars)
Salt: trace

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Buttered cabbage and leeks

Ingredients

Method

Nutrition

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