Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 T olive oil 2 c finely sliced leek, white and light green 2 T unsalted butter 8 c finely sliced strips savoy/green cabbage 1/4 c water or broth 4 ounces romano, finely grated, divided 1 t freshly ground coarse black pepper 1/2 t finely ground white pepper 1/2 t red pepper flakes (optional) DIRECTIONS In a large lidded pot, heat olive oil over medium heat. Stir in leeks, cover and cook until limp. Add butter and once it melts, stir in cabbage. Cover and cook over low heat, stirring occasionally, until cabbage is very tender and as limp as a cooked noodle. Add water and half the grated Romano. Stir vigorously with a wooden spoon until creamy. Stir in remaining cheese and peppers and stir again. Serve hot. Copyright © 2018 Stefanie Samara Hamblen |
