← Back to Search Results
braising American, Asian
Sesame-Braised Cabbage with Leeks

Photo by:
Comments: 1
 

Recipe

Gentle and soothing, this lovely dish is more complex and satisfying than you might expect.

Yield: 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 4 cups sliced leeks (whites and as much of the greens as feasible)
  • ¼ teaspoon salt (possibly more)
  • 4 cups cut green cabbage (1-inch “squares”)
  • Freshly ground black pepper, to taste
  • Chinese-style dark sesame oil
  • Toasted sesame seeds

Directions

1). Melt the butter in a Dutch oven or large, deep skillet over medium heat. Add the leeks and salt, and cook, stirring occasionally, for about 10 minutes, or until very tender.

2). Add the cabbage and stir to combine. Add 2 tablespoons water, cover, reduce the heat at low, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

3). Season to taste with freshly ground black pepper and a pinch more salt if needed. Server hot or warm, drizzled with a tiny bit of dark sesame oil and topped with a generous sprinkling of lightly toasted sesame seeds.

 

Notes

NOTE: Leeks are easy to clean, Rinse the outsides to get rid of any mud, then slice the white and light green parts and place them in a big bowl of water. Swish around vigorously, then lift out the leeks with your hands or a slotted spoon, leaving the dirt in the bottom of the bowl of water.


© 2007 Tante Malka, Inc.

Note from Cookstr's Editors

Nutritional information includes 1 teaspoon of dark sesame oil and 1 tablespoon of sesame seeds.

 

Nutritional Information

Nutrients per serving (% daily value)

125kcal (6%)
111mg (11%)
43mg (72%)
103mcg RAE (3%)
323mg
44mg
3g
6g
4g
18g
8mg (3%)
180mg (7%)
2g (11%)
5g (8%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • walker449

    01.26.10 Flag comment

    I loved the subtle flavors of the leeks and cabbage. Because you cook the cabbage on low heat it is not overcooked. I did not have to add additional salt. I did add a dollop of sour cream as I couldn't resist. My Lithuanian mother always added a little to cabbage. But it didn't need it at all. But I had to try it. Delicious!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
amor-y-tacos Amor Y Tacos
by Deborah Schneider
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?