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Ingredients
1 tablespoon unsalted butter
4 cups sliced leeks (white and pale green parts only)
1/4 teaspoon salt
4 cups green cabbage, cut into 1-inch squares
2 tablespoons water
Freshly ground black pepper
Chinese-style dark sesame oil
Toasted sesame seeds
Instructions
4 cups sliced leeks (white and pale green parts only)
1/4 teaspoon salt
4 cups green cabbage, cut into 1-inch squares
2 tablespoons water
Freshly ground black pepper
Chinese-style dark sesame oil
Toasted sesame seeds
1. Melt butter in Butch oven or large, deep skillet over medium heat. Add leeks and salt. Cook, stirring occasionally, about 10 minutes or until tender.
2. Add cabbage and stir to combine. Add water; cover, reduce heat to low, and cook, stirring occasionally, until cabbage is tender, about 20 minutes.
3. Season with black pepper and more salt if needed. Serve hot or warm, drizzled with a tiny bit of dark sesame oil and topped with a generous sprinkling of lightly toasted sesame seed. Serves 4.
Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).
