Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

Ingredients

　　2 cans (14 1/2 ounces each) low-sodium chicken broth

　　1 teaspoon coarse salt

　　10 whole black peppercorns

　　1 bay leaf

　　1 small green cabbage (about 2 pounds), cut into 8 wedges

　　1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces

　　Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add the cabbage and leek. Cover; reduce heat to medium. Simmer until the cabbage is tender, 12 to 15 minutes. Transfer the cabbage and some of the broth to a serving platter.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.