Braised Cabbage

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about ten minutes, then remove them with a slotted spoon.

2-14½ oz cans Chicken Broth
1 tsp. coarse sea salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 lb), cut into 8 wedges
1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into ½” thick pieces

Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat.

Add cabbage and leek.

Cover; reduce heat to medium. Simmer until cabbage is tender, 12-15 minutes.

Transfer cabbage and some of the broth to a serving platter.

Makes 4 servings.