Buttered Cabbage And Leek Food

SAUTEED LEEKS AND CABBAGE

Steps:

• Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

EASY CABBAGE WITH LEEKS

Steps:

• Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!

BUTTERED LEEKS

Steps:

• The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
• To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

BUTTERED CABBAGE

Steps:

• In a large covered skillet melt butter.
• And a generous pinch of salt.
• Add sliced cabbage.
• Saute over med heat until cabbage is tender.
• Add salt and pepper to taste.

GARLIC PORK CUTLETS WITH BUTTERED CABBAGE

Steps:

• Preheat oven to 200 degree Celsius.
• Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
• Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
• Add the potatoes and cook them until they are a golden colour, remove to a plate.
• Add the bruised garlic and cook for a minute of so longer.
• Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
• Season with salt and pepper and pour over the wine and boil for a few minutes.
• Put pan into the oven and cook for 15 minutes.
• Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes.
• To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

BUTTERED CABBAGE AND LEEK

Steps:

• 1. Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
• 2. Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally.