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! 🙂
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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:
4.58 g fat
13.58 g carbs, 2.53 g fiber, 9.05 NET CARBS
7.88 g protein
36.3 mg sodium