Creamy, dreamy and a little bit unexpected — this leek and cabbage side is proof that humble veg can absolutely steal the show.
Creamy leek and cabbage
Ingredients
- 2 tbsp butter
- 2 leeks, washed and chopped
- 6 cabbage leaves, stems removed,washed and sliced
- 1 tbsp flour
- 1 cup chicken stock
- 1 tsp dijon mustard
- ½ cup cream
- Salt and freshly ground pepper to taste
- To Serve
- Roasted potatoes
- Roasted chicken thighs
Instructions
MELT butter in a pan or pot over medium heat. Add the leek and cabbage and cook for 5-7 minutes, until soft.
ADD the flour and stir to combine. Cook for 1-2 minutes.
ADD in the stock a bit at a time, stirring in between once all the stock has been added, bring to the boil and cook for 5 minutes.
STIR in the cream and mustard . Season to taste. Allow to cook for 5-7 minutes.
SERVE along side your favourite Sunday roast
ALSO SEE: Slow-roasted leeks on home-made bruschetta
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.