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Caramelized Leeks and Cabbage

We know some people aren’t huge fans of cabbage, because it can be bitter. Want to know some good news? It’s actually really, incredibly easy to make caramelized cabbage that isn’t bitter, bland or boring. Here’s what you’ll need:

Caramelized Leeks and Cabbage

1 medium leek (or 1 medium onion)

1 1/2 tablespoon butter (or olive oil- but butter really is the most delicious here),

1 head green cabbage.

Trim, separate, and wash the leeks. Rough chop the white parts of the leek, then sauté in pan with butter on medium heat.

Cut stem off cabbage, then slice in 1/2″ thick wedges, removing any tough stem parts as you go.

Pull apart cabbage into shreds, toss in pan.

Rotate cabbage every 5 minutes or so (it will wilt- not as much as spinach but quite a bit). You want to get some great brown caramelized bits on all the shreds of cabbage, but you don’t want them to burn- so tossing often is key.

When the cabbage is a golden color with lots of browned bits, you’re done!

Serve as a side dish for Corned Beef, chicken, or really any dish. You can also add broth or stock and turn it into a soup. The leftovers actually taste better a day later. Just re-heat them by quickly sautéing in a pan again.