Braised Leeks Potatoes And Cabbage
|Leeks||2 Medium, halved lengthwise, sliced crosswise into 1/2 inch pieces, and rinsed well|
|All purpose potatoes||1 Pound, peeled and cut into 1/2 inch cubes (4 Whole)|
|Chicken stock/Vegetable stock / low sodium chicken broth / water||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Tablespoon|
|Dill weed||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Green cabbage head||1⁄2 Small, halved, cored and cut into strips 1/2 inch wide|
1 In a 12 inch nonstickskillet, combine the leeks, potatoes, stock, butter, dill weed, salt, and pepper.
Bring to a simmer, cover, and cook for 8 minutes.
Add the cabbage, cover, and cook 10 minutes more or until the cabbage and potatoes are tender