Buttriger Kohl und Lauch mit Senfkörnern

Zutaten

• 2 cups shredded white cabbage
• 2 cups shredded leeks
• 2 ounces / 60grams butter
• 2 teaspoons mustard seeds
• 1/2 teaspoon salt ((or to taste))
• 2 tablespoons water

Zubereitung

1. 1

   Shred the cabbage and leeks - see note 1

2. 2

   Melt the butter in a large frying pan and then fry the mustard seeds gently until they start to pop.

3. 3

   Add the shredded cabbage and leeks and stir to coat in the butter.

4. 4

   Add 2 tablespoons of water and salt to taste. Cover with a lid, and leave to steam gently for about 20 minutes until the leeks are caramelised and the cabbage has softened. Stir occasionally.

5. 5

   Serve as a side dish with your favourite roast or grilled meat.