Warm Leek & Cabbage Krautsalat

Spice Profile: black peppercorns, brown mustard seed, caraway, coriander, cumin, dill seed, garlic, shallot, smoked paprika, yellow mustard seed

This is a great cabbage recipe with fall leeks. This dish makes a lot, but the leftovers are a great salad. First I take the leeks, (one to two depending on size), cut the butt end off, then slice them down the length vertically. Hold the leek half under water, rinsing out the leaves, toying any dirt out with your fingers. Repeat with the remaining leeks. Roughly chop them, (including the greens), add them to a large pot with a few tablespoons of olive oil, and begin to sauté. While those are cooking chop a cabbage into quarters lengthwise. Remove any bygone leaves and cut out the center hard portion. Thinly slice the remaining cabbage and add to the pot with the full spice packet (2 tsp Stock+Spice Krautsalat). Sauté, stirring often, until soft. Add 3 TBSP vinegar and continue to sauté. Serve warm with potatoes and sausage or as a side to any dish. Enjoy!