Imported from the web

Creamy Cabbage & Leek

Name: Creamy Cabbage & Leek
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 40 g Butter; 2 Leeks (Finely sliced); 6 Savoy cabbage leaves (Tough stems removed and finely sliced); 1 tbsp Plain flour; 200 ml Chicken stock; 1 tsp Dijon mustard; 120 ml Single cream; Salt (To taste; season generously); Ground black pepper (To taste; season generously)

Recipe by Amy Sheppard Food Facebook

Imported by Samantha Colman on SeeMeCook

A creamy, mustardy cabbage and leek side dish made for roast dinners. Savoy cabbage and leeks are softened in butter, then simmered with chicken stock, cream and Dijon mustard.

4 servings25 minBritish

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Ingredients

40 g Butter
2 Leeks (Finely sliced)
6 Savoy cabbage leaves (Tough stems removed and finely sliced)
1 tbsp Plain flour
200 ml Chicken stock
1 tsp Dijon mustard
120 ml Single cream
Salt (To taste; season generously)
Ground black pepper (To taste; season generously)

Steps

1
Melt the butter in a large non-stick frying pan over medium heat.
2
Add the finely sliced leeks and savoy cabbage. Fry over medium heat for 5–7 minutes, stirring regularly, until softened.
3
Stir in the flour and cook on the heat for 1 minute, until bubbling.
4
Pour in half of the chicken stock and stir until it comes to the boil.
5
Add the remaining chicken stock and stir until it comes to the boil.
6
Stir in the single cream and Dijon mustard.
7
Season generously with salt and ground black pepper.
8
Gently bring the mixture to the boil until it is just bubbling, then serve.