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Chef Don's
Favorite Side Dish Recipes
Cabbage and Leeks in Cream Sauce
Serves 4
1/2 head Cabbage, coarsely chopped
3 large Leeks, sliced
1 Garlic Clove, minced
2 Tbsp. Sherry
1 cup Chicken Stock
3 Tbsp. Butter
2 Tbsp. Flour
1 cup Cream
1 tsp. Nutmeg
Salt and Pepper, to taste
Put cabbage and leeks in pot. Add garlic, sherry,
chicken broth and 1 tablespoon of butter. Simmer over medium heat for 2
hours add more stock if your pot is running too dry. Melt remaining 2
tablespoons of butter in saucepan; add flour and stir until smooth and
bubbling. Add cream and cook over low heat until thick. Add the nutmeg,
salt and pepper to taste. Drain the cabbage and leeks and combine with
the sauce.
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