Cream-Braised Cabbage with Leeks
This is also where I apologize to you for the ugly pictures you have here before you. Cabbage, sadly, doesn’t lend itself to a pretty photograph. I tried. I failed. But the taste will more than make up for its humble looks. I promise you!
Glug of canola oil
½ head cabbage, chopped
Juice of ½ lemon
½ tsp salt
1/3 to ½ cup cream (make sure it’s coated so it can braise, but not too soupy)
In a skillet, over medium heat (non stick works well in this case) heat up some oil and when the oil is hot, but not sizzling, add leeks and cabbage.
Stir and let the leeks and cabbage wilt and acquire a less vibrant color – you want them to soften. Add the salt and them the lemon juice and stir in cream. Reduce heat to low and let the cabbage and leeks braise for about five minutes.
Remove from heat and serve immediately. Grate a bit of Grana Padano cheese for an extra bite before eating.