Cabbage with Leek
Latin
aliter: cauliculi elixati in patina conpositi condiuntur liquamine oleo mero cumino. piper asparges; porrum cuminum coriandrum uiridem super concides.
English
Another way: boiled cabbage shoots arranged in a dish are seasoned with fish sauce, oil, neat wine, and cumin. Sprinkle on pepper; cut leek, cumin, and fresh coriander over the top.
Ingredients
- 500g cabbage
- 1 small leek, finely chopped
- 80 ml white wine
- 3 Tb olive oil
- 2 Tb fish sauce
- 2 tsp cumin
- A handful of coriander leaf, chopped
- Ground black pepper
- 250 ml water
Method
- Preheat oven to 180C/350F.
- Chop the cabbage and leek into large strips. Add to a large dutch oven along with the olive oil, and fry on high heat until the cabbage begins to brown.
- Add the remaining ingredients to the dutch oven, stir, and bring to a simmer.
- Put on the lid and place in the oven. Cook covered for 45 minutes, then remove the lid and cook uncovered for another 25 minutes. Remove from the oven and serve.