Napa Cabbage and Leeks

Do you want a new side dish that is easy and quick?

My husband is a big fan of cabbage. and I try to make it as often as I can.  He loves Cole Slaw, Cabbage Rolls, Sauteed Cabbage; you name it, and if it has cabbage in it, he is happy.   It is fairly inexpensive and easy to cook as a side dish or added to a main dish.

Occasionally, I buy napa cabbage to change up it up some.  Napa cabbage is a great substitute for any recipe that calls for cabbage.

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 happened to have some leeks on hand that pare well with the napa cabbage, so I decided to add them along with some English peas.

Sometimes the best dishes come about when you use what you have on hand in the pantry or refrigerator. I call these dishes Hallelujah Dishes!

My husband enjoyed the dish.  It was easy to make and will be added to the list of other cabbage dishes I will making for him!

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.

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