Cabbage And Leeks In Cream Sauce Recipes
CABBAGE AND LEEK GRATIN
I love this next to any roast meat, brisket or silver side. It's a nice change in veggies on the plate.
Provided by Jaded spoon
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
- 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
- 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
- 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
- 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
- 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.
CABBAGE AND LEEKS IN CREAM SAUCE
This easy cabbage and leeks recipe is designed for a slow cooker or stovetop and is finished with a simple yet delicious seasoned white sauce.
Provided by Diana Rattray
Categories Side Dish
Time 7h15m
Yield 4
Number Of Ingredients 10
Steps:
- Put the chopped cabbage and leeks in the crock pot. Add the minced garlic, dry sherry or wine, and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours.
- Melt remaining 2 tablespoons of butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture. *To prepare the leeks, cut off the roots and dark green tops, leaving just the white and light green. Halve each leek vertically. Place them in a bowl of clean water and swish them to loosen any sand or grit. Slice the rinsed leeks crosswise and use in the recipe.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Cholesterol 23 mg, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 7 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
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