Sesame-Braised Cabbage with Leeks
Editor's Note: This Sesame-Braised Cabbage with Leeks makes for a great side dish on your diner table. With only a few ingredients, cabbage and leeks are transformed into a flavorful dish that's full of nutrients. The hint of sesame makes this a perfect vegetable side dish to accompany any Asian-inspired meal, but it's also a great way to jazz things up with a simple chicken dinner, as well. It could even be the main course for vegetarian meals - add a little browned tofu or tempeh for some protein!
Gentle and soothing, this lovely dish is more complex and satisfying than you might expect.
Serves4 servings
Cooking MethodBraising
CostInexpensive
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course, Side Dish
Dietary ConsiderationVegetarian
MealDinner
MoodBlue
Taste and TextureLight, Nutty, Savory
Type of DishVegetable
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
Instructions
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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.
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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.
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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.
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Notes
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.
Read NextBaked Zucchini with Parmesan
2007 Tante Malka, Inc.
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walker449 1318549
Jan 26, 2010
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!
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