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Ingredients
2 large leeks, cleaned and sliced
1 small head of cabbage, sliced
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Directions
1. Begin by preparing your leeks. Trim the roots and dark green tops, then slice the leeks into thin rounds. Rinse them thoroughly under cold water to remove any grit.
2. Slice the cabbage into thin strips, discarding the core.
3. In a skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 1 minute.
4. In the slow cooker, layer the sliced leeks and cabbage.
5. Pour the garlic butter over the vegetables, then add the heavy cream and broth.
6. Season with salt and pepper, then stir gently to combine.
7. Cover and cook on low for 4-5 hours, or until the vegetables are tender.
8. Before serving, sprinkle the grated Parmesan cheese over the top and let it melt.
9. Serve hot, with an additional sprinkle of black pepper if desired.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. To add a bit of protein, consider stirring in some cooked, crumbled bacon or diced ham before serving. If you enjoy a bit of spice, a pinch of red pepper flakes can add a nice kick. For a vegetarian version, ensure you use vegetable broth instead of chicken broth.
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