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Red Cabbage and Leeks Casserole with Dill

Name: Red Cabbage and Leeks Casserole with Dill
Prep time: 15 min
Cook time: 35 min
Yield: 2-4
Ingredients: 1 medium red cabbage (white will work too, but it will not look the same, obviously), shredded; 2 medium leeks, washed well and chopped; 1/2 teaspoon fennel seeds; 1 bunch fresh dill or one teaspoon dry dill (or you can use dry for cooking and fresh for serving); salt and pepper to taste; extra virgin olive oil

Since I came to Denmark, I cooked variations of this dish so many times, I figured what was my favorite combination and wanted to share it with the world. The cabbage I find here is particularly beautiful and tasty. Someone in Australia told me this variety is called particularly loaf. Any cabbage would work though, although if you want it to also look pretty, choose a red one.

Our living situation at the moment is still temporary and all my stuff, inclusive my favorite All-Clad cookware is in a container, so I had to find creative ways to cook delicious and healthy meals. I have quite a few ceramic and porcelain baking dishes so cooking in the oven is my favorite way to prepare my meals right now. I love it because most of the cooking time is passive, and there is not much to clean after.

Just five ingredients: cabbage, leeks, dill, fennel seeds, ginger.
Plus extra virgin olive oil, salt and pepper.

Cabbage is quite popular in Denmark, so easy to find and always looks beautiful. I used various combinations of cabbage and other ingredients, but this one I found particularly tasty and so easy to make. You can have it as it is as a main course, serve it as a side dish, or add some cooked chicken to it at the end. I like to meal prep chicken and freeze it, so when I feel like adding some protein I add 2-4oz of cooked (frozen) chicken in the last five to ten minutes of cooking. The combination is delicious. You can separately cook chicken breasts and serve them next to the cabbage or have some compliant sausage next to it. If you are vegan and want a little extra protein, you can sprinkle some hemp seeds on top or have some pressure cooked chickpeas mixed in or on the side.

Don’t worry if the dish looked overfilled, the cabage will lose at least half of its volume when cooking.

The day I cooked this one I had it for lunch with my friend who is vegan, so we didn’t add anything to it and it was enough for both of us. If you don’t have fresh dill you can use dry, or you can even use both: add dry dill first before cooking and sprinkle with fresh dill when serving.

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Red Cabbage and Leeks Casserole with Dill

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By Claudia Curici – Serves: 2-4

Prep Time: 15 minutes – Cooking Time: 35 minutes

A delicious, healthy and easy main or side dish.

Ingredients

1 medium red cabbage (white will work too, but it will not look the same, obviously), shredded

2 medium leeks, washed well and chopped

1/2 teaspoon fennel seeds

1 bunch fresh dill or one teaspoon dry dill (or you can use dry for cooking and fresh for serving)

salt and pepper to taste

extra virgin olive oil

Instructions

1

Preheat the oven to 400F (200C).

2

Add the shredded cabbage to a large baking dish. Don't worry if it looks a little too full, the cabbage will lose volume in the first 10-15 minutes of cooking.

3

Add the leeks, fennel, dill, salt and pepper and drizzle with olive oil. I use one to two tablespoons. Toss everything together

4

Cook on the middle rack for about 10-15 minutes, take out and toss everything together. Put back and bake for 20 more minute or until the vegetables are soft.