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