Chef-Boy-I-Be-Illinois' Braised Cabbage and Leeks

1. 1

   Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water.

2. 2

   Cut crosswise into thin slices, place in a colander and rinse again.

3. 3

   Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.

4. 4

   Add the leeks to the pan.

5. 5

   Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.

6. 6

   Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper.

7. 7

   Cover and braise until tender, about 15 minutes.

8. 8

   (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.

9. 9

   ).

* Per serving · 4 servings · Values may vary.

No additional tips available.