Adapted from Vegetable Soups from Deborah Madison’s Kitchen, New York, NY: Broadway Books, 2006.
This is surprisingly good.
1 lb. green cabbage (recipe recommends Savoy, I used regular green cabbage)
3 Tbsp. butter
1 large leek, quartered lengthwise, thoroughly rinsed, and sliced thin (white & light green parts only)
1 large Yukon Gold or russet potato, peeled and cut into large dice
salt & freshly ground pepper
Bring 3 quarts of water to a boil.
Meanwhile, cut the cabbage into wedges, remove the core and thinly slice.
Cook in boiling water for 1 minute, drain.
In a soup pot, melt the butter. Add the leek and potato and cook for a minute or two. Add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered, about 20 minutes until the potato is tender.
Season with salt and pepper to taste.
– To each bowl add a dollop of sour cream and minced parsley
– Float a slice of crusty bread and cheese (blue or cheddar) in each bowl