A recipe inspired my uncle Steve, once a fine dining chef in and around Seattle.   I perused the assortment of bounty in the HMS produce fridge and found: two leeks and a few heads of Famosa F1 cabbage.  I called my uncle and listed my ingredients and ideas; within minutes we had come up with this recipe.  This spur of the moment cabbage dish was thoroughly enjoyed at Thanksgiving dinner.


  • 2 slices of bacon
  • 2 Leeks
  • ½ cup Walnuts
  • ½ cup of dried cranberries
  • Splash of white wine
  • Splash of chicken stock
  • 1 medium head Famosa F-1 Cabbage


In a large skillet or cast iron pot, chop and add bacon slices.  While bacon cooks, wash and slice leeks.  Add the rounds of leeks and cook with bacon until soft, about five minutes.

As leeks begin to soften, add walnuts and dried cranberries.  Stir mixture continuously so to not burn walnuts or cranberries.  Add a splash of white wine as ingredients simmer.

Remove exterior cabbage leaves, wash cabbage, and cut in half.  Remove the cabbage heart and slice into long strips.  Add the cabbage to the skillet.  Add a splash of chicken stock.  Continue to gently stir until cabbage softens.  Add salt and pepper to taste.  After cabbage soften remove from skillet.  Place in serving bowl.  Crumble a little bleu cheese on top and serve.