Buttered Cabbage and Leeks

1 leek                                                                           ½ savoy or january king cabbage, shredded

knob of butter or margarine                                         2 garlic cloves, finely chopped

Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again. Melt the butter in, add the garlic and fry over a gently heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Serve.