Creamy Cabbage & Leek
- 25 min
- Serves 4
- 9 ingredients
10 minutes to prep, 15 to cook. A velvety side dish of cabbage and leeks enriched with cream, mustard, and a hint of chicken stock. Its silky texture and subtle mustard bite make it an ideal accompaniment for roast dinners, especially in autumn.
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Method
Melt the butter in a large non‑stick frying pan over medium heat.
Add the sliced leeks and cabbage, and fry, stirring regularly, for 5–7 minutes until softened.
Stir in the flour and cook for about one minute, allowing it to bubble and coat the vegetables.
Pour in half of the chicken stock, stirring until the mixture comes to a boil, then add the remaining stock and stir again.
Stir in the cream and Dijon mustard, then season generously with salt and ground black pepper.
Bring the sauce gently to a light boil until just bubbling, then remove from heat and serve immediately.
Tips while you cook
- Melt butter before adding vegetables
- Ensure the butter is fully melted in the pan before adding the leeks and cabbage.
- Stir flour for a full minute
- Cook the flour for about one minute after adding it.
- Add chicken stock in two pours
- Pour half the stock, bring to a boil, then add the remaining stock and stir again.
- Keep sauce just bubbling before serving
- Bring the sauce gently to a light boil until just bubbling, then remove from heat and serve immediately.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Amy Sheppard’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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