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Wilted Leeks and Cabbage

Make this dish when both leeks and cabbage are at their very best!
Wilted Leeks and Cabbage
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You Will Need:

Main Dish
  • 4 medium size leeks, well washed and sliced into fine rings
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 2 T (30 ml) butter or olive oil
  • 1 medium cabbage, remove core and slice finely
  • ½ cup (125 ml) water
  • 2 t (10 ml) Ina Paarman's Chicken Stock Powder
  • Ina Paarman's Vegetable Spice to taste
  • grating of nutmeg

Method:

Wash and slice the leeks finely into rings - use the best of the green part as well.

Season leeks with Green Onion Seasoning.

Heat the butter until foamy in a fry pan (with lid) or medium size saucepan.

Add leeks and stir-fry for 1 minute.

Add shredded cabbage and stir-fry for another minute.

Add water and Chicken Stock Powder, half cover with a lid and cook over medium heat for about 5 minutes, until cabbage is tender but still green.

Taste for seasoning and add nutmeg.

Wilted Leeks and Cabbage

Make this dish when both leeks and cabbage are at their very best!
Wilted Leeks and Cabbage

You Will Need:

Main Dish
  • 4 medium size leeks, well washed and sliced into fine rings
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 2 T (30 ml) butter or olive oil
  • 1 medium cabbage, remove core and slice finely
  • ½ cup (125 ml) water
  • 2 t (10 ml) Ina Paarman's Chicken Stock Powder
  • Ina Paarman's Vegetable Spice to taste
  • grating of nutmeg

Method:

Wash and slice the leeks finely into rings - use the best of the green part as well.

Season leeks with Green Onion Seasoning.

Heat the butter until foamy in a fry pan (with lid) or medium size saucepan.

Add leeks and stir-fry for 1 minute.

Add shredded cabbage and stir-fry for another minute.

Add water and Chicken Stock Powder, half cover with a lid and cook over medium heat for about 5 minutes, until cabbage is tender but still green.

Taste for seasoning and add nutmeg.

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