Sesame-Braised Cabbage with Leeks

Updated April 14, 2016

0 Comments

Contributors

Cookbook

The Vegetable Dishes I Can't Live Without

Published by Hyperion

View

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

Easy

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

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.
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.
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

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.

Share This Recipe

Have you been looking for a recipe that's a vegetarian take on the beloved sloppy joe? Then this recipe for Veggie Sloppy Joe Pau Bhaji needs to be on your radar! This vegetarian recipe uses a generous assortment of vegetables, herbs, and spices, resulting in a hearty dish that can be served for lunch or dinner. Just place the pau bhaji on your choice of bread or rolls and serve with fresh-cut fruit or vegetables, and you're ready to eat!

Green Beans with Potatoes

If you've only had green beans that were overcooked in the microwave, then you'll want to go in a different direction with this recipe for Green Beans with Potatoes! This easy recipe can be made with either fresh or frozen green beans, so you can make this side dish year-round if you'd like. You can easily serve this green bean dish as a hearty and tasty side, then use the leftovers for lunch the next day. Want to reheat this dish to perfection? Tips on how to reheat the green beans like a pro are included below the recipe's instructions.

Sweet and Spicy Butternut Squash

If you've ever seen a display of just-picked butternut squash and wondered how to prepare it, then you'll want to keep this recipe up your sleeve! Featuring an array of spices, this recipe for Sweet and Spicy Butternut Squash will be a delightful addition to any menu. You'll especially love the vibrant and bold color that the squash achieves after it is cooked in the saucepan. Everyone in your family will love this tasty vegetable recipe, and you will especially love how easy it is to prepare it! You can easily serve the squash as a hearty side dish or as the main dish for vegetarians.

Tags / Related Topics

YOUR RECENTLY VIEWED RECIPES

Sesame-Braised Cabbage with Leeks

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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!