Creamy cabbage and leeks

This creamy cabbage and leeks recipe is comfort in a bowl for the cold days throughout fall and winter. The cabbage and leeks are sautéed and smothered with a creamy cashew nut sauce and topped with crunchy pan-fried panko bread crumbs. It’s a satisfying and delicious meal that’s easy to make and sure to warm you up from the inside out.

A great cook knows how to make an outstanding dish with simple ingredients – and this cabbage and leeks recipe is exactly that. The cabbage and leeks are first sauteed, then smothered in creamy cashew nut sauce. Although already a fantastic combination, we like to top it off with pan-fried panko breadcrumbs for a satisfying crunch.

This is a simple and easy dish that can be done in 30 minutes (with pre-soaked nuts). It’s perfect as a meal on its own. It’s also great as a sharing plate – place it in the center of the table and watch your guests devour it.

Why you’ll love it

• Done in 30 minutes – With pre-soaked nuts, this dish takes between 25 and 30 minutes to prepare. It’s perfect for a quick weeknight dinner.
• Simple and cheap ingredients – Cabbage and leeks are low-cost, especially in fall and winter when they are in season.
• Layers of textures – The caramelized cabbage and leeks are covered in a wonderful creamy sauce and topped with pan-fried breadcrumbs. These layers of different textures are incredibly satisfying and comforting.
• Completely plant-based – This delicious dish is made completely without any animal products.

Recipe alterations

• Cream it – A pre-made cooking cream can replace cashew nuts.
• Keep it saucy – For a simpler version of this recipe, you can omit the panko-breadcrumbs.
• An onion for a leek – An onion could replace leeks. Note that onions are slightly sweeter than leeks, so you may need to adjust the seasoning accordingly, i.e. add a bit more salt.

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Ingredients

• Cabbage – Green cabbage is the best for this recipe because it develops a distinct sweet flavor in the roasting process, making it the perfect base for this dish.
• Leeks – Often considered as a milder version of an onion, leeks add depth and richness to the dish.
• Garlic cloves – The sharpness of garlic cloves will balance the sweetness of the cabbage and leeks.
• Cashews – Soaked cashews create a creamy, nutty sauce that coats the vegetables, adding richness and a touch of indulgence.
• Garlic and onion powder – These flavor powerhouses enhance the savory profile of the dish.
• Smoked paprika – Smoked paprika adds complexity to the cashew sauce.
• Thyme – This fragrant herb complements the other flavors in the dish, providing a warm, earthy note. Both fresh and dried are fine.
• Panko breadcrumbs – Panko is a Japanese variety of breadcrumbs that is lighter and crunchier than other bread crumbs. They go on top of the creamy cabbage and leeks for a satisfying crunch.
• Extra virgin olive oil – Used to roast the panko breadcrumbs for a golden-brown, flavourful topping.
• Water – Thin out the cashew sauce.

How to make the cabbage and leeks recipe

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SAUTEE CABBAGE AND LEEKS

• Heat the pan at a high temperature (8/10).
• Add the cabbage and leeks to the pan.
• Season the veggies.
• Mix the veggies, ensuring they cook evenly.
• At first, the veggies will be quite voluminous, but it will cook down and reduce in water in about 7 minutes.
• Most of the water will evaporate after 12 minutes and the veggies will start caramelising.
• Keep cooking for about 4 minutes, mixing occasionally to ensure an even caramelization.

Cashew nut sauce

• Soak the cashews in warm water for 20 – 30 minutes.
• Add soaked cashews, water, salt, powdered onion and garlic, and smoked paprika to a blender.
• Mix for about 2 minutes until you get a super smooth sauce. It should be a little runny, so add some water if needed.

Panko breadcumbs

• On medium heat, warm up the olive oil.
• Add panko breadcrumbs to the heated pan.
• Season with a pinch of salt.
• Pan-fry, stirring regularly until all breadcrumbs turn rich golden brown.

aSSEMBLY

• Turn the heat off and add the cashew sauce to the pan with cabbage and leeks. If the sauce seems too thick add a few tablespoons of water. If it seems too thin, cook it on low heat to thicken up to a desired consistency.

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storage

• Any leftovers can be kept in the fridge for up to four days. Store it without the panko crumbs, as they will get mushy when exposed to the sauce. Heat it up in a frying pan with a few table spoons of water, to thin out the sauce.

If you like cabbage, you should try our delicious Vegan cabbage steaks with cheese sauce.

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Easy cabbage and leeks

Author: Darja

This cabbage and leeks recipe is comfort in a bowl for the cold days throughout fall and winter. The cabbage and leeks are sautéed and smothered with a creamy cashew nut sauce and topped with crunchy pan-fried panko bread crumbs. It's a satisfying and delicious meal that's easy to make and sure to warm you up from the inside out.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Mains

Cuisine vegan, vegetarian

Servings 2

Cook ModePrevent your screen from going dark

Equipment

• 2 Frying pans
• 1 Blender
• 1 Knife
• 1 Chopping board
• 1 Kitchen scale

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cabbage and leeks

• 500 grams cabbage half a head, sliced
• 250 grams leeks two large leeks, sliced in rings
• 3 cloves garlic minced

Cashew sauce

• 70 grams cashew nuts soaked
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon thyme

Panko topping

• 1/2 cup panko breadcrubs
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions

 

Saute cabbage and leeks

• Heat the pan at a high temperature (8/10).
• Add a tablespoon of butter to the pan.
• Add in the cabbage and leeks to the pan.
• Season the veggies.
• Mix the veggies, ensuring they cook evenly.
• At first, the veggies will be quite voluminous, but they will cook down and reduce in volume in about 7 minutes.
• Most of the water will evaporate after 12 minutes and the veggies will start caramelizing.
• Keep cooking for about 4 minutes, mixing occasionally to ensure an even caramelization.

Cashew nut sauce

• Soak the cashews in boiling water for 10 minutes.
• Add soaked cashews, water, salt, powdered onion and garlic, and smoked paprika to a blender.
• Mix for about 2 minutes until you get a super smooth sauce. It should be a little runny, so add some water if needed.

Panko breadcumbs

• On medium heat warm up some olive oil.
• Add panko breadcrumbs to the heated pan.
• Season with a pinch of salt.
• Pan-fry, stirring regularly until all breadcrumbs turn rich golden brown.

Assembly

• Turn the heat off and add the cashew sauce to the pan with cabbage and leeks. If the sauce seems too thick add a few tablespoons of water. If it seems too thin, cook it on low fire to thicken up to a desired consistency.

Nutrition

Calories: 517kcalCarbohydrates: 57gProtein: 14gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 15mgSodium: 815mgPotassium: 958mgFiber: 11gSugar: 16gVitamin A: 2774IUVitamin C: 109mgCalcium: 235mgIron: 7mg

Keyword 30 minutes dinner recipe, Cabbage and leeks recipe, creamy leeks recipe, easy cabbage and leeks, Easy vegan dinner, vegan leeks recipe