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Cabbage 'Confit' and Leek Salad

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

VegetarianHealthySaladLeeksCabbage

Estimated Nutrition

Per Serving Total
Calories 1135.2 kcals 1135.2 kcals
Carbohydrates 178.6 grams 178.6 grams
Fat 33.4 grams 33.4 grams
Protein 18.5 grams 18.5 grams
Cook Time
18 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
GrainsCereals
100
g
Breadcrumbs
Liquids
50
ml
Red Wine
100
ml
Chicken Stock
hot; can substitute vegetable stock
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
tbsp
Parsley
fresh
1
tbsp
Chives
fresh
OilsFats
15
ml
Olive Oil
15
ml
Olive Oil
Vegetables
0.5
piece
Red Cabbage
shredded
2
piece
Leeks
baby, cleaned

Steps

  • 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.