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INGREDIENTS

2 medium leeks
1 lb. purple potatoes
2 medium carrots, peeled
½ red cabbage, sliced into wide shreds
2½ Tbsp. unsalted butter
1½ tsp. fresh thyme
1 tsp. dried thyme
2 pinches grated nutmeg
Coarse salt and freshly ground pepper
2 cups vegetable stock, heated
1 splash dry sherry
1/3 cup heavy cream
3 Tbsp. fresh toasted bread crumbs
½ cup crumbled feta cheese

PREPARATION

• Heat the oven to 325 degrees.
• Slice the white and tender green parts of the leeks lengthwise in half. Separate the layers and wash them well to remove dirt. Chop them into ¾-inch pieces.
• Slice the potatoes into ¾-inch chunks.
• Coarsely chop the carrots.
• Discard the core and outer leaf from the cabbage, then slice it into ¾-inch-thick shreds.
• Lightly grease a 2-quart Dutch oven or covered baking dish with ½ tablespoon of butter.
• Arrange the leeks, potatoes, carrots and cabbage in the pot and stir.
• Add the fresh and dried thyme, a pinch of nutmeg, and a generous amount of salt and freshly ground pepper. Stir to distribute the seasonings and spread the vegetables into an even layer.
• Add the hot stock and sherry.
• Cut the remaining butter into pieces and scatter them on top.
• Cover the dish and place it in the oven. Let it braise for 40 minutes.
• Remove the dish and gently stir the vegetables. If there is almost no liquid left, place the lid back on the dish. If the liquid comes more than halfway up the dish, leave the lid off. Return it to the oven and braise until the veggies are very tender, 20 minutes more.
• Remove the baking dish from the oven and increase the oven temperature to 425.
• Add the cream and the other pinch of nutmeg to the dish. Sprinkle the bread crumbs and feta on top and return to the oven, uncovered, for another 20 minutes. The goal is a brown, bubbly braise with very little liquid. Let the dish cool just slightly and serve.