Cabbage E Pepe
Ingredients
- 6 tablespoons unsalted butter, divided ⓘ
- 1 leek, tough outer leaves removed, sliced thinly into half-moons, and rinsed thoroughly ⓘ
- 8 cups (packed) thinly shredded Savoy cabbage (620 grams) ⓘ
- Salt, to taste
- 1/2 lemon ⓘ
- 1 cup finely grated Parmesan, divided ⓘ
- 1 1/2 teaspoons pepper, plus more to taste ⓘ
Instructions
- In a large, heavy-bottomed pot, melt 3 tablespoons of the butter over medium-high. When it's bubbling, add the sliced leeks and season with salt. Add 1 1/2 tablespoon of water, stir everything around, then cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, for 10 to 12 minutes, until the leeks are soft and melty. It's okay if they're browning a bit, too.
- Add the remaining 3 tablespoons of butter and the cabbage. Season with salt and stir so that the cabbage is coated. Add another 1 1/2 tablespoons of water, then cover the pot. Cook the cabbage, stirring occasionally, until it's glistening, soft, and significantly reduced. This will takes 25 to 30 minutes.
- Squeeze 1/2 lemon over top of the vegetables and add 1/2 cup of Parmesan cheese and the black pepper. Stir to combine. Taste and adjust seasoning.
- Top with the remaining Parmesan before serving. Add more black pepper if you'd like, too.
Nutrition & Diet Analysis (per serving)
306
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).