1 cabbage 3-4 carrots 1 leek Stock (veggie or chicken)
Cut the cabbage in half, core, and wedge. Cut the wedge into cubes and set aside.
Peel and slice the carrots. Clean and finely chop the leek.
Heat a splash of olive oil in a large pan and add the leek. Cook until it’s softened.
Add the sliced carrots and the cubed cabbage. Pour the stock into the pan, until it just covers the cabbage. Season with salt & pepper, cover, and cook on a low/medium heat until the cabbage and carrots are soft.
Best served with mashed potatoes.
To make mashed potatoes, scrub and cube 3-4 large potatoes (red skin are my favorite) and add to a pot of salted boiling water. Cook until fork tender, drain and return to the pot. Add milk until it’s halfway up the potatoes and a knob of butter and mash until smooth. Season to taste and serve with the braised cabbage and carrots.
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