Braised Leeks Potatoes And Cabbage Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Leeks2 Medium, halved lengthwise, sliced crosswise into 1/2 inch pieces, and rinsed well
 All purpose potatoes1 Pound, peeled and cut into 1/2 inch cubes (4 Whole)
 Chicken stock/Vegetable stock / low sodium chicken broth / water1⁄2 Cup (8 tbs)
 Unsalted butter1 Tablespoon
 Dill weed3⁄4 Teaspoon
 Salt3⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Green cabbage head1⁄2 Small, halved, cored and cut into strips 1/2 inch wide

Nutrition Facts

Serving size: Complete recipe

Calories 764 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 35.9 mg

Sodium 1756.7 mg73.2%

Total Carbohydrates 149 g49.6%

Dietary Fiber 20.4 g81.7%

Sugars 23.5 g

Protein 20 g40.4%

Vitamin A 134.7% Vitamin C 301.2%

Calcium 39.7% Iron 78.6%

*Based on a 2000 Calorie diet

Directions

1 In a 12 inch nonstickskillet, combine the leeks, potatoes, stock, butter, dill weed, salt, and pepper.
Bring to a simmer, cover, and cook for 8 minutes.
Add the cabbage, cover, and cook 10 minutes more or until the cabbage and potatoes are tender
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