Green Cabbage Soup

Ingredients:

1 small green cabbage, preferably Savoy (about 1 pound) 

2 to 3 tablespoons butter 

1 large leek, white part only, quartered lengthwise, chopped, and rinsed 

1 hefty Yukon Gold or russet potato, peeled and roughly cubed 

Sea salt and freshly ground pepper

Sour cream or yogurt 

Minced parsley or dill

Directions:

1.  Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise. You should have 5 to 6 cups. Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain. 

2.  Melt the butter in a soup pot. Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potato is tender. Taste for salt and season with pepper. 

3.  Ladle the soup into bowls, then add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper