Creamy leeks and spring cabbage
This is one of my favourite ways to cook cabbage. It makes a wonderful side dish that pairs beautifully with salmon. The ultimate gut healthy and anti inflammatory meal that is quick and easy to prepare.
The addition of the kefir at the end coats the cabbage, leaving you with a gut healthy that is so versatile and can be prepared in less than 30 minutes.
creamy leeks and spring cabbage
Ingredients
Side dish - serves 4
1 leek, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
1 spring cabbage, stalks removed and finely chopped
2 tbsp bone broth
2 big handfuls of frozen peas or petit pois
1 big handful of finely chopped parsley
sea salt and black pepper to season
2 tbsp coconut milk kefir
Gently soften the leek and garlic with a little olive oil.
Add in the cabbage and bone broth and wilt the cabbage down. Don’t overcook the cabbage. It needs to retain a little crunch rather than being soggy.
Season with sea salt and black pepper.
Add in the peas and parsley.
Remove from the heat and stir through the coconut milk kefir.
