Cabbage and leek bake

If you pretend this isn’t smothered in cheese sauce and just focus on the cabbage and leek bit, this is a healthy side dish. Although, as it’s only a side dish, a bit of cheese is hardly going to sabotage any healthy eating thing you’ve got going on at the mo.


I served it with Linda McCartney sausages and boiled potatoes and it got a rating of ‘very nice indeed’ from The Meat Eater.

Cabbage and leek bake (serves 4)
Taken from The Boxing Clever Cookbook

450g cabbage, chopped
175g leeks, sliced
Salt to taste

25g butter or margarine
50g plain flour
1 pint milk
225g Cheddar cheese, grated
Salt and black pepper

  1. Place the cabbage and leeks in boiling water. Bring back to the boil and simmer for 5 minutes and drain well. Transfer to a buttered oven dish.
  2. Melt the butter or margarine in a pan, add flour and cook, stirring continuously for 1 minute. Slowly add milk, again stirring continuously until sauce is smooth and thick.
  3. Add cheese and stir until melted. Season to taste.
  4. Pour sauce over vegetables and bake in oven 180C/Gas 4 for 30 minutes.
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