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.
Original Content:
