Creamy Savoy Cabbage with Leeks and Garlic
4 servings
15 minutes
Creamy savoy cabbage with leek and garlic is an exquisite dish of Yugoslav cuisine that combines the tenderness of cabbage with a rich creamy flavor and a spicy hint of garlic. Savoy cabbage, known for its airy texture and mild taste, gains a special aroma in this recipe thanks to sautéing with leek and garlic. Thin slicing and brief blanching preserve its freshness and lightness. Butter adds a velvety quality to the dish, making it a wonderful side or a standalone light meal. Historically, such combinations were popular in Yugoslav cuisine, where the harmony of simple yet rich flavors is appreciated. It can be served with meat dishes or bread, enjoying its soft creamy texture and depth of flavor.
1
Thinly slice the leek, finely chop the savoy cabbage, and boil everything in a pot of boiling salted water for 2-3 minutes. Drain and rinse under cold water.
- Leek: 1 stem
- Savoy cabbage: 0.5 piece
2
Melt a small piece of butter in a pan, add minced garlic and sauté for 1 minute. Add leeks and cabbage and sauté over medium heat for 2-3 minutes, stirring gently. Season with salt and pepper to taste.
- Butter: 1 piece
- Garlic: 2 cloves
