Jamie Oliver Cabbage And Leeks Recipe

This delicious Jamie Oliver Cabbage and Leeks recipe is a quick and healthy side dish, perfect for any meal. With tender cabbage, buttery leeks, and a hint of seasoning, it’s both simple and flavorful. Add a sprinkle of caraway seeds for extra depth, or adjust with pantry staples to make it uniquely yours!

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💚 Why You Will Love This Cabbage and Leeks Recipe:

Simple and Quick: This recipe is easy to make and doesn’t take much time.
Healthy and Nutritious: Cabbage and leeks are packed with vitamins and fiber.
Versatile Side Dish: It pairs well with many main dishes like meat, chicken, or fish.
Delicious Flavor: The combination of butter, leeks, and cabbage is tasty and satisfying.

🥬 Jamie Oliver Cabbage And Leeks Ingredients

1 medium head green cabbage
3 large leeks
3 tablespoons (42g) butter
1/3 cup (80ml) chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Caraway seeds, for optional garnish

🥗 How To Make Jamie Oliver Cabbage And Leeks

Prepare the Cabbage: First, cut the cabbage into six wedges and remove the core. Then, slice the wedges into thin strips across the grain. You can also use a food processor with a slicing disk to shred the cabbage or chop it by hand.
Clean and Slice the Leeks: Remove the green parts from the leeks, keeping only the white and light green parts. Slice them thinly and place the slices in a bowl of cold water. Swirl the leeks around to remove any sand or dirt. Use a slotted spoon or your hand to scoop the leeks out into a sieve.
Melt the Butter: In a large, deep pan or Dutch oven, melt the butter over medium-low heat. Once melted, add the cleaned and sliced leeks to the pan. Stir them around and cook for about 7 to 8 minutes until they become soft.
Cook the Cabbage: Add the sliced cabbage to the pan with the leeks. Pour in the chicken broth, then add the salt and pepper. Stir everything together well. Cover the pan and cook for 15 to 20 minutes until the cabbage is tender but still has a slight crunch.
Serve: Transfer the cooked cabbage and leeks to a serving dish. If you like, sprinkle some caraway seeds on top as a garnish. Serve hot and enjoy!

💭 Recipe Tips

Clean the Leeks Well: Wash the leeks thoroughly to remove any dirt.
Don’t Overcook the Cabbage: Cook the cabbage until it is tender but still a bit crunchy.
Optional Caraway Seeds: Caraway seeds on top add extra flavor and crunch, but you can skip them if you prefer.

🍗 What To Serve With Cabbage And Leeks?

Cabbage and leeks pairs well with roasted meats, grilled chicken, baked fish, or mashed potatoes. It also can be served alongside rice, crusty bread, steamed vegetables, or a fresh salad for a healthy dinner.

🎚 How To Store Leftovers Cabbage And Leeks?

Refrigerate: Store leftover cabbage and leeks in an airtight container in the fridge for up to 3 days.
Freeze: Place the cooked cabbage and leeks in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Cabbage And Leeks?

In The Oven: Preheat the oven to 350°F (175°C). Put the cabbage and leeks in an oven dish, cover with foil, and heat for 15-20 minutes.
In The Microwave: Put the cabbage and leeks in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway.
On The Stove: Heat a pan over medium heat, add the cabbage and leeks, and cook for 5-7 minutes, stirring occasionally.

FAQs

Can I Use Red Cabbage Instead Of Green Cabbage?

Yes, but the flavor and color will be slightly different.

How Do I Know When The Cabbage Is Done?

The cabbage should be tender but still a bit crunchy.

Can I Make This Recipe Vegan?

Yes, use vegan butter and vegetable broth instead of chicken broth.

What If I Don’t Have Caraway Seeds?

You can skip them or use fennel seeds as an alternative.

How Do I Prevent The Leeks From Being Gritty?

Rinse them thoroughly in cold water to remove any sand or dirt.

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