- 1 medium green cabbage
- 3 large leeks
- 3 tablespoons butter
- 1/3 cup chicken broth (or more)
- 1 teaspoon kosher salt (scant)
- 1/2 teaspoon black pepper (freshly ground)
- Optional garnish: caraway seeds
Cut the cabbage into 6 wedges and then remove core pieces. Thinly slice the cabbage wedges crosswise into thin strips or shred it using a food processor with the slicing disk attachment. Alternatively, you may chop the cabbage.
Trim the leeks and discard the green parts; slice the leeks thinly. Transfer the sliced leeks to a bowl full of cold water. Swish the leeks around to loosen any sand that might be clinging to them. Using a slotted spoon or your hand, scoop them out into a strainer.
Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the leeks and cabbage and sauté, while stirring, for about 7 to 8 minutes. Add the chicken broth, salt, and pepper and simmer, covered, for 15 to 20 minutes, or until the cabbage is cooked but is still slightly crunchy.
Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!