Cabbage with Leeks & Mushrooms

I always think leeks are good enough to serve as the star of, if not the show, at least their own particular dish. There is no question, though, that they do extremely well as a supporting player. Here they are with cabbage and mushrooms, and very nice too.

Not too much to be said about this; it's a quick and easy vegetable side dish - the kind of thing that makes me very happy. 

4 servings
20 minutes prep time

6 to 8 large button mushrooms
2 medium leeks
2 to 3 cups finely chopped cabbage
2 tablespoons butter
1/2 cup unsalted chicken or vegetable stock
1/2 teaspoon arrowroot or cornstarch
1/2 teaspoon rubbed thyme or savory
salt & freshly ground black pepper to taste

Clean, trim, and slice the mushrooms thickly; if the mushrooms are large, cut them across the middle the other way as well. Wash and trim the leeks, then wash them well again. Cut them once lengthwise then into slices across. Wash and trim the cabbage, and chop it finely.

Heat the butter in a medium-sized skillet over medium-high heat. Add the mushrooms and leeks, and cook for a couple of minutes, stirring frequently. Don't let the leeks brown. Once they begin to cook down a bit, add the cabbage and a quarter cup of the chicken stock; that is, half of it. Continue cooking, stirring frequently, until the cabbage is cooked almost to your liking and the stock is absorbed or evaporated. Mix the starch into the remaining stock. Season the vegetables with the salt, pepper, and savory. Mix in the stock with the starch and cook, stirring constantly, for just a minute more until the sauce thickens. Serve at once.





Last year at this time I made Pear Panna Cotta with Berry Sauce.

Posted in: Ontario Food