Creamy cabbage and leek side

A creamy cabbage and leek side.

Serves: 4

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

Method

1. Melt the butter in a large, non-stick frying pan
2. Add the leek and cabbage and fry on a medium heat for 5-7 minutes, stirring regularly until soft.
3. Stir in the flour on the heat for a minute until bubbling.
4. Add half the stock and stir until it comes to the boil. Add the remaining stock and do the same.
5. Stir in the cream, mustard and season generously with salt and pepper.
6. Gently bring it to the boil until it’s just bubbling, before serving.