Creamy braised cabbage recipe

Ingredients

• 1 tbsp coconut oil
• 1 lb (450 g) trimmed leeks, very finely sliced
• 2 cups 1 pint chicken or clear vegetable stock
• ¼ tsp celery seed
• Sea salt and ground pepper to taste
• 20 oz (560 g) cabbage, very finely shredded
• 1½ tsp konjac four (glucomannan powder)
• ½ cup 4 fl oz. chicken or clear vegetable stock
• ¼ cup 2 fl oz heavy (double) cream
• 1 oz (30 g) Cheddar cheese, grated

1. Melt the coconut oil in a large pan over a medium heat, add the leeks and sauté for 5 minutes.
2. Add 2 cups / 1 pint of stock, celery seed, sea salt, pepper, and the shredded cabbage, and bring to the boil.
3. Reduce the heat and simmer until the cabbage is tender, about 10 minutes.
4. Place the konjac flour in a bowl and very quickly whisk in ½ cup / 4 fl oz. stock.
5. Add the konjac stock mixture to the vegetables, add the cream, and stir well until thickened.
6. Pour into a casserole dish, cover with the grated cheese and broil (grill) until golden brown.