Do you want a new side dish that is easy and quick? Well, napa cabbage, leeks and some english peas is how this dish of Napa Cabbage and Leeks came about. Occasionally, I buy napa cabbage to change up the already delicious cabbage dishes we eat. My husband is a big fan of cabbage, and I try to fix it for him often.
Napa cabbage, also known as celery cabbage, is a type of Chinese cabbage used in Asian cuisine, and has a milder sweeter taste than regular cabbage. I also happened to have some leeks that paired well with the napa cabbage. Sometimes the best dishes come about with what you have on hand in your kitchen when you can't go to the grocery store at the time you get ready to make a dish. I call those dishes Hallelujah Dishes!
Napa Cabbage and Leeks
3 tablespoons olive oil
4 oz. lean ham (bacon, salt pork, or Ekerd's sausage) finely diced
3 medium leeks, white and light green only
8 cups napa cabbage, cored and sliced
4-6 oz. chicken (or vegetable) broth
16 oz frozen english peas, thawed
1 teaspoon salt
1/2 teaspoon coarse ground pepper
Slice the leek just below the really dark green part; discard dark green part. Add leeks to a bowl of water and wash thoroughly; drain. In large skillet, heat olive oil and ham until ham is heated through. Add leeks, cabbage, english peas, and broth. Cook until cabbage is tender; not very long. Salt and pepper to taste.
Join in the fun here!