• 1 small green cabbage
• 3 quarts of water
• 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

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

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 of the reserved 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.