Creamed Savoy Cabbage

 

1 savoy cabbage, outer leaves and core removed, thinly sliced

1 leek, thinly sliced

1 cabbage turnip, peeled and thinly sliced

2/3 cup (160ml) vegetable stock

1 tablespoon butter

salt & pepper to taste

1/4 cup (60ml) heavy cream

1. melt the butter in a deep skillet. Add leeks and sauté for 1-2 minutes. Add cabbage turnip and savoy cabbage

2. add the broth, season with salt & pepper and cover. Cook on low heat for 15-20 minutes, stirring every 5 minutes. Add cream and heat through