Tuesday, January 26, 2016

Rec: Cabbage And Leeks In Cream Sauce

1/2 head cabbage, coarsely chopped
3 large leeks, sliced
1 large garlic clove, minced
2 tablespoons sherry or dry white wine
2 tablespoons water
3 tablespoons butter
2 tablespoons flour
3/4 to 1 cup half and half or milk
1/4 teaspoon mace, or nutmeg
salt and pepper, to taste

Put cabbage and leeks in crockpot. Add minced garlic,
sherry and water (or use 1/4 cup of chicken broth).
Dot with 1 tablespoon of butter; cover and cook on LOW
for 7 to 9 hours. Melt butter in saucepan; add flour and
stir until smooth and bubbling. Add cream or milk and
cook over LOW heat until thickened. Add the mace and
salt and pepper to taste. Mix into the cabbage and leek

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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