Chef-Boy-I-Be-Illinois' Braised Cabbage and Leeks |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Inspired by a recipe in Eating Well magazine, this is a delicious, healthy and hearty side dish. It's also very easy to pull together. It accompanied my Light Chicken-Fried Steak tonite. We can purchase sliced pancetta in packages. I keep it in the freezer so it slices easier and generally use 1/2 package. If you cannot find it, you can use bacon. I prefer to use Napa cabbage because of it's more tender leaves, but feel free to use Savoy. Ingredients:
2 medium leeks, white and light green parts only |
3 teaspoons olive oil, divided |
5 ounces finely diced pancetta |
1 teaspoon salt, divided |
1/4 teaspoon fresh ground pepper, divided |
1/2 cup reduced-sodium chicken broth or 1/2 cup water, divided, plus more |
reduced-sodium chicken broth or water, as needed |
6 cups thinly sliced napa cabbage |
8 ounces shiitake mushrooms, sliced and stems removed |
Directions:
1. Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
2. Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
3. Add the leeks to the pan. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
4. Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper. Cover and braise until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.).
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