Creamed Leek and Cabbage Braise


Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper. The caraway seeds add an aromatic warmth to this side dish which also goes well with pork, ham and sausages. (This is a recipe that I originally developed for Organic UK using only organic ingredients sourced from local farm shops.)


  • 2 leeks, trimmed, rinsed thoroughly and diced
  • 6 to 8 Savoy cabbage leaves, white centre trimmed and finely shredded
  • 150 ml vegetable stock
  • Salt and lots of black pepper
  • 2 tablespoons crème fraîche
  • 1 teaspoon caraway seeds


  1. Place the prepared leeks and cabbage into a large saucepan, add the vegetable stock, bring to the boil and then cover and simmer gently over a low heat for about 4 to 5 minutes, or until the vegetables are bright green and JUST soft, but not mushy.
  2. Drain the vegetables, keeping the liquid for soups, gravy or stews, then add the crème fraîche whilst the vegetables are still piping hot.
  3. Season with salt and lots of freshly ground black pepper, before adding the caraway seeds if using. Serve immediately.