Side Dish Braised Curly Cabbage and Leeks

Braised Curly Cabbage and Leeks

This recipe was featured on
"You're the Chef" episode #611.

OK, Might try it.OK, Might try it.

1.39 out of 5 (31 ratings)

Yield: Six portions


  • 1/4 lb. slab bacon, cut into chucks
  • 1/4 lb. salted butter
  • 1 each large leek, sliced into 1/2' thick slices
  • 1 each head Savoy or Napa cabbage, core removed, cut into 1/4' slices
  • 1 each Anaheim chili pepper, seeded, chopped
  • 1 each Granny Smith apple, peeled, seeded, quartered
  • 1 each bottle of Pilsner beer
  • as needed salt and ground pepper


  1. In a large braiser or heavy saucepot, add the bacon and butter, sautéing over high heat until the bacon begins to brown.
  2. Add the leeks and cook until they begin to soften but are still dark green.
  3. Add the cabbage, chili, apple and beer, and bring the liquid to a boil. Lower the heat and simmer covered until the cabbage is tender. Adjust the seasoning.
  4. Serve the cabbage on a large platter with the finished cassoulet or your favorite meat and potatoes.

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