Purple Cabbage and Leeks
I’m having so much fun exploring a new vegetable for me, leeks. My mother never really cooked them and I’m just now really discovering what a wonderful, sweet vegetable they are. Growing up I only had them in creamed soups. They are so sweet they go nicely with so many other vegetables! Tonight’s experiment was VERY tasty! And it was so colorful on the plate! We had this side dish with marinated, charcoal-grilled chuck roast. This dish would be lovely with a pinch of my Garam Masala or my Moroccan Spice Blend stirred in to accompany Middle Eastern or Indian entrees. You might have a spice you would like on this even better! We didn’t add any spice at all and it was delicious with just salt and pepper! This recipe is OK for Induction. The batch pictured also has some bacon bits thrown in. Can’t get too much bacon! 🙂
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
INGREDIENTS:
3 c. purple cabbage, sliced
2 c. leeks (about ½ leek), sliced to your preference in size
1 T. + 1 tsp. bacon grease
Dash salt and pepper
DIRECTIONS: Heat bacon grease in large non-stick skillet or wok over med-high heat. Add vegetables and saute until the cabbage is softening but still a bit crunchy (about 5 minutes). Leeks will cook thoroughly in this amount of time as well. Sprinkle with salt and black pepper and serve.
NUTRITIONAL INFO: Makes 4 nice servings if your only vegetable, each serving has:
96 calories
4.58 g fat
13.58 g carbs, 2.53 g fiber, 9.05 NET CARBS
7.88 g protein
36.3 mg sodium
OO OO! I make this ALL THE TIME but I use just olive oil or salmon fat when I cook it! 🙂 SO GOOD!
I just loved the combination. I’m fairly new to leeks. Like I said in the narrative, Mom never cooked them because one time she ate them and all the dirt/grit between the layers didn’t get washed out. So she became convinced you just couldn’t get it all out! Too bad, because I would have liked them much younger had she fixed them for us.