Braised Cabbage, Radicchio And Leeks

By á-170456

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 leeks, white and pale green thinly sliced
• 3 garlic cloves minced
• 1/2 head Savoy cabbage thinly sliced
• 2 small radicchio heads thinly sliced
• 1 cup vegetable broth
• 2 tablespoons red wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat the oil and butter in a large saucepan over medium-high heat. Add the leeks and cook, stirring until softened, about 2 minutes.

Add the garlic and cook another 1 minute. Add the cabbage and radicchio, increase the heat to high and cook, stirring occasionally, until the cabbage is wilted and starting to brown, about 3 minutes.

Add the broth and cook until the vegetables are tender and the broth has evaporated, 4 minutes. Stir in the vinegar and cook until the vinegar has evaporated, 1 minute. Season with salt and pepper to taste.

This recipe yields 4 servings.

Each serving: 133 calories; 420 mg sodium; 16 mg cholesterol; 10 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 2 grams protein; 1.94 grams fiber.