Part 4/7:
In place of an onion, fresh garden-grown leeks are used—a reminder of the farm-to-table freshness enjoyed in home cooking. The leeks are washed and chopped, added to the skillet with the sausage, and cooked until fragrant. The cabbage, already peeled and chopped with the core removed, is then added to the mixture, creating a hearty vegetable addition.
The chef emphasizes not overcooking the cabbage, allowing it to retain some crunch, and then tosses everything together once it has softened slightly. A splash of vinegar and a pat of butter go into finishing touches, enhancing the dish’s flavor profile. The inclusion of minced garlic finalizes the dish, elevating the aroma and taste.