Leeks With Caraway Seeds Recipes
EASY CABBAGE WITH LEEKS
Steps:
- Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!
Nutrition Facts : Calories 189 kcal, Carbohydrate 27 g, Cholesterol 23 mg, Fiber 7 g, Protein 5 g, SaturatedFat 6 g, Sodium 497 mg, Sugar 12 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
CABBAGE WITH CARAWAY
A simple cabbage side dish, packed with goodness and low-fat to boot!
Provided by Good Food team
Categories Buffet, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
LEEKS WITH CARAWAY SEEDS
Provided by Regina Schrambling
Categories side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Trim the tops and greens off the leeks. Cut the white section in half lengthwise and wash thoroughly under cold running water. Slice diagonally into quarter-inch pieces.
- Heat the butter in a medium-sized skillet over medium-high heat. Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes. Add the vermouth, reduce the heat to low and cover the pan. Cook for three to five minutes, until the leeks are tender. Serve immediately.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO LEEK SOUP
This is a twist to a classic Potato soup recipe - perfect for fall days! The caraway rye adds a nice touch! Add more pepper to give it a little kick.
Provided by MargieLandis
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 7 ingredients into a stock pot and bring to a boil.
- Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
- Stir to break up potatoes or mash them (will be like a puree).
- Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
- Serve with a dollop of sour cream and a pinch of chives.
Nutrition Facts : Calories 266.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 6.8, Sodium 342.1, Carbohydrate 49.6, Fiber 5.5, Sugar 6.1, Protein 10.7
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
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