Chef Boy I Be Illinois Braised Cabbage And Leeks 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!

BRAISED CABBAGE

Steps:

• In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
• Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
• Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
• Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.

CIDER-BRAISED CABBAGE & LEEK HOTPOT

Steps:

• Melt the butter in a large pan, tip in the leeks and sweat for 5 mins, stirring to break up, until they soften. Stir in the cabbage, then pour over the cider. Turn up the heat and wilt the cabbage for a few mins. Season, and serve immediately.

CHEF-BOY-I-BE ILLINOIS' SALMON TACOS

Steps:

• Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
• Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
• Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
• Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.

BRAISED CABBAGE

Steps:

• Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add the cabbage and leek. Cover; reduce heat to medium. Simmer until the cabbage is tender, 12 to 15 minutes. Transfer the cabbage and some of the broth to a serving platter.

CHEF-BOY-I-BE-ILLINOIS' BRAISED CABBAGE AND LEEKS

Steps:

• Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
• Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
• Add the leeks to the pan. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
• Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper. Cover and braise until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.).