Asian-style Purple Cabbage and Leeks


2 tbsp sesame oil

3 leeks, washed and chopped, dark green parts separated

1 head purple cabbage, chopped

1/4 cup rice vinegar

1 tsp brown sugar

2 tbsp soy sauce

Red pepper flakes (optional)


Heat sesame oil in a wok or large frying pan. Add white part of leeks and sauté 3 or 4 minutes until softened a bit. Add cabbage, rice vinegar, brown sugar, soy sauce, and red pepper flakes (if using). Mix well and sauté about 10 minutes or until cabbage is slightly cooked down. Add the greens of the leeks and cook until they are bright green and the cabbage is flexible but still crunchy.

Yields 4 servings.

Nutrition Information (per serving):

165 Calories, 7g fat, 4g protein, 6g fiber, 9g sugar


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Posted in FoodBank CookBook

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