Creamy Leek and Cabbage

Ingredients

40g butter

2 leeks finely sliced

6 savoy cabbage leaves, tough stem removed and finely sliced

1 tbsp plain flour

200ml chicken stock

1 tsp dijon mustard

120ml single cream

Salt and ground black pepper

Directions

Melt the butter in a large, non-stick frying pan

Add the leek and cabbage and fry on a medium heat for 5-7 minutes, stirring regularly until soft.

Stir in the flour on the heat for a minute until bubbling.

Add half the stock and stir until it comes to the boil. Add the remaining stock and do the same.

Stir in the cream, mustard and season generously with salt and pepper. Gently bring it to the boil until it's just bubbling, before serving.

Notes

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