Name: Red Cabbage and Leeks Casserole with Dill
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

Description

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

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Instructions

Preheat the oven to 400F (200C).
Add the shredded cabbage to a large baking dish. Don’t worry if it looks a little too full, the cabbage will soften up and lose volume in the first 10-15 minutes of cooking.
Add the leeks, fennel, dill, salt and pepper and drizzle with olive oil. I use one to two tablespoons. Toss everything together
Cook on the middle rack for about 10-15 minutes, take out and toss everything together. Put it back and bake for 20 more minutes or until the vegetables are soft.