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Categories: Vegetables, Vegetarian

Braised Cabbage, Radicchio and Leeks

Cabbage, radicchio and leeks? Probably not on most people's top 10 lists of veggies. But together, they're surprisingly good. In this recipe, the combination of greens (cabbage and radicchio) and aromatics (leeks and garlic) are a natural. Braising them first, ... Read more

Total time: 20 minutes | Serves 4
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 leeks, white and pale green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 head of savoy cabbage, thinly sliced
  • 2 small heads of radicchio, thinly sliced
  • 1 cup vegetable broth
  • 2 tablespoons red wine vinegar
  • Salt, pepper

Step 1Heat the oil and butter in a large saucepan over medium-high heat.

Step 2Add the leeks and cook, stirring until softened, about 2 minutes. Add the garlic and cook another 1 minute. Add the cabbage and radicchio, increase the heat to high and cook, stirring occasionally, until the cabbage is wilted and starting to brown, about 3 minutes.

Step 3Add the broth and cook until the vegetables are tender and the broth has evaporated, 4 minutes. Stir in the vinegar and cook until the vinegar has evaporated, 1 minute. Season with salt and pepper to taste.

Each serving:
133 calories; 420 mg sodium; 16 mg cholesterol; 10 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 2 grams protein; 1.94 grams fiber.
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