CHILEAN CABBAGE SOUP(SOPA DE REPOLLO)

1 small green cabbage (about 1 lb.), finely shredded
2 medium potatoes, peeled, sliced thinly, and cut into fingers
1 large leek, washed and sliced finely
4 Tablespoons butter
6 cups vegetable or chicken stock
salt and white pepper to taste
1 cup Muenster cheese, coarsely grated

Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4-5 minutes until the cabbage and leeks are wilted.

Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.

When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.