This is a great side-dish. The mustard seeds give it a little zing, but not too much. It goes well with the Agrotikópíta or even the Mushroom pot-pies, which is what we had it with tonight.
Ingredients:
Heat the oil and butter together in a large frying pan or wok. Tip in the mustard seeds and fry quickly until they start to pop. Add the leeks and stir cook gently until they soften (about 5 minutes), then add the cabbage and cook over low heat for about 3-4 minutes, until the cabbage has wilted.
Season well with salt and pepper, then add lemon juice and crème fraîche. Cook another 2 or 3 minutes.
Take off the heat, stir in the parsley and serve.
*Original Recipe from Vegie Food by Rachel Carter
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| Image stolen from biggirlssmallkitchen.com |
Ingredients:
- 1 tbsp groundnut or sunflower oil
- 2 tbsp unsalted butter
- 2 teaspoons black mustard seeds
- 2 leeks, thinly sliced
- 500g cabbage, finely shredded
- 1 tbsp lemon juice
- 5 tbsp Crème fraîche
- 2 tbsp chopped parsley
- freshly ground black pepper
Heat the oil and butter together in a large frying pan or wok. Tip in the mustard seeds and fry quickly until they start to pop. Add the leeks and stir cook gently until they soften (about 5 minutes), then add the cabbage and cook over low heat for about 3-4 minutes, until the cabbage has wilted.
Season well with salt and pepper, then add lemon juice and crème fraîche. Cook another 2 or 3 minutes.
Take off the heat, stir in the parsley and serve.
*Original Recipe from Vegie Food by Rachel Carter