braised cabbage with leeks

Braised Cabbage with Leeks and potatoes – easy vegan meal

Beautifully braised Cabbage with Leeks and potatoes in tomato sauce is an easy vegan meal and lent-friendly that you will surely enjoy!

braised cabbage with leeks

The Balance of flavors that I like in this dish

The sweetness of the leeks balances out the acidity of the fresh tomatoes and as a final result, you get a very tasty and sweet meal. A very nutritious and delicious vegan recipe that I really love cooking! You can reduce or increase the red chili flakes according to your spiciness tolerance and add a few drops of lemon juice while you plate it if you like tangy flavors.

braised cabbage with leeks
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How to cut the ingredients for this recipe
Prasolaxano with potatoes
braised cabbage with leeks

Braised Cabbage with Leeks and potatoes – easy vegan meal

Prep: 5m | Cook: 30m | Total: 35m | Serve: 4

Ingredients:

  • 4 slices of Cabbage, about 1cm thick
  • 2 Leeks, cut into large chunks of about 3cm
  • 3 medium Potatoes, cut into wedges
  • 1 big Onion, Sliced Into Crescents
  • 3 fresh Tomatoes, grated
  • 1 fresh Tomato, cubed
  • 2 cloves of Garlic, roughly chopped
  • 1/3 tsp Red chili flakes
  • 1/3 tsp Cumin
  • 3 Tbsp Olive oil, extra virgin
  • 1 pinch of salt and black pepper
  • 1 pinch of Parsley, finely chopped, for freshness and decoration, OPTIONAL
  • 1 slice of Lemon for each plate, OPTIONAL

Instructions:

  1. Prepare all your ingredient cuts before you start cooking and season the potatoes with salt and pepper just before you add them to the pot.
  2. Sauté the onion with the olive oil in a pot over high heat and when it withers a little add in the garlic, the leeks, and the potatoes.
  3. Give them all a good stir and add the red chili flakes, and cumin.
  4. Add half the tomato juice from the grated tomatoes and stir to coat all the ingredients.
  5. Add the slices of Cabbage gently on top of the rest of the ingredients without stirring them and then pour the other half of the grated tomatoes on top followed by the cubed tomato.
  6. Simmer for 30 minutes in a normal pot or cook for 15 minutes in a pressure cooker.
  7. Check if it needs more salt before you serve it and plate it with a sprinkle of finely chopped parsley for freshness, a little freshly grounded black pepper, and perhaps some lemon slices for whoever would like a tangy flavor.

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!

5/5 (1 Review)

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