Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.
Recipe information
Yield
serves 4
Ingredients
2 cans (14 1/2 ounces each) low-sodium chicken broth
1 teaspoon coarse salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 pounds), cut into 8 wedges
1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
Preparation
Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add the cabbage and leek. Cover; reduce heat to medium. Simmer until the cabbage is tender, 12 to 15 minutes. Transfer the cabbage and some of the broth to a serving platter.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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