Description
Jamie Oliver’s Cabbage and Leeks recipe is a simple vegetable side dish made by sautéing leeks and cabbage with butter and olive oil, seasoned with a touch of salt, pepper, and fresh herbs. It’s a quick and nutritious side dish that complements a variety of main courses.
Ingredients
-
- 1 medium cabbage (sliced into thin strips)
-
- 2 large leeks (sliced and washed)
-
- 2 tablespoons olive oil
-
- 1 tablespoon butter
-
- 1 garlic clove (minced)
-
- Salt and pepper to taste
-
- Fresh parsley (chopped, for garnish)
-
- A squeeze of lemon juice (optional)
Instructions
Slice the cabbage into thin strips and wash the leeks thoroughly, as dirt often hides in the layers. Slice the leeks into thin rounds, separating the white and light green parts from the darker tops. Set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter has melted and the oil is hot, add the minced garlic and sauté for about 1 minute, until fragrant.
Add the sliced leeks to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and start to caramelize. Season with a pinch of salt and pepper.
Once the leeks are soft, add the sliced cabbage to the pan. Stir everything together, allowing the cabbage to cook down for about 8-10 minutes. The cabbage should be tender but still retain a bit of crunch.
Once the cabbage is cooked to your liking, season the dish with more salt and pepper to taste. Add a squeeze of lemon juice for a fresh burst of flavor (optional) and garnish with freshly chopped parsley. Serve immediately as a side dish.