Braised Cabbage & Leeks

Either red or green cabbage may be used in this dish. If you prefer, you may omit the butter and increase the amount of olive oil, just enough so that the leeks and cabbage do not stick. The vinegar gives the dish a bit of sparkle and depth of flavor, but it could also be eliminated if you prefer. Chopped fresh CSA parsley would make a nice garnish.

1 tablespoon olive oil
2 tablespoons butter
2 leeks, white and pale green parts, thinly sliced
3 cloves garlic, minced
1 head cabbage, thinly sliced
1 cup vegetable broth
2 tablespoons red wine vinegar
salt and pepper, to taste

Heat the oil and butter in a large saucepan over medium-high heat. Add the leeks and cook, stirring until softened, about 2 minutes. Add the garlic and cook another 1 minute. Add the cabbage, increase the heat to high and cook, stirring occasionally, until the cabbage is wilted and starting to brown, about 3 minutes. Add the broth and cook until the vegetables are tender and the broth has evaporated, about 4 minutes. Stir in the vinegar and cook until the vinegar has evaporated, about 1 minute. Add salt and pepper to taste.

Serves 4.

Adapted from