Cabbage 'Confit' and Leek Salad

Slow-cooked red cabbage in wine and sugar served with griddled baby leeks, fresh herbs, and crunchy breadcrumbs.

Vegetarian Healthy Salad Leeks Cabbage

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

178.6g

per serving

178.6 g total

Fat

33.4g

per serving

33.4 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

GrainsCereals

100

Breadcrumb

Liquids

Red Wine

100

Chicken Stock

hot; can substitute vegetable stock

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh

tbsp

Chive

fresh

OilsFats

Olive Oil

Vegetables

0.5

piece

Red Cabbage

shredded

piece

Leek

baby, cleaned

Method

Preheat the oven to 200°C.

Heat oil in a large saucepan and cook shredded cabbage and red wine for three minutes.

Stir in sugar and cook for two minutes.

Add stock, bring to a boil, and simmer for 6 minutes until cabbage is soft.

Toss leeks in oil, salt, and pepper in a large bowl.

Griddle leeks for two minutes per side and roast in the oven for five minutes.

Serve cabbage in a warm bowl topped with leeks, herbs, and breadcrumbs.