Vital Veg, organic farm, savoy cabbage, savoy, cabbage

Cider-braised Leek and Cabbage Hotpot

Ingredients: 
50g butter
4 leeks, thickly sliced and washed
1 large Savoy cabbage, shredded
200ml dry cider
Method: 

Melt the butter in a large pan, tip in the leeks and sweat for 5 mins, stirring to break up, until they soften.

Stir in the cabbage, then pour over the cider.

Turn up the heat and wilt the cabbage for a few mins.

Season, and serve immediately.

Some sliced carrots can be a colourful addition to this side dish.

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