Braised cabbage
Instructions:
Leeks should be cleaned thoroughly. After slicing,
place the pieces in a large bowl of cold water.
Let stand about 10 minutes, then remove them
with a slotted spoon.
2 cans (14 1/2 ounces each) low-sodium
chicken broth
1 teaspoon coarse salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 pounds),
cut into 8 wedges
1 small leek, white and pale-green parts
only, halved lengthwise and cut crosswise
into 1/2 - inch-thick pieces
SERVES 4
- 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.