Recipe: Cabbage Soup From Chile

Cabbage Soup From Chile

1 small green cabbage, about 1 pound
1 large potato
1 large leek
3 tablespoons of butter
4 cups of beef or chicken stock
salt & pepper to taste
1 cup coarsely chopped queso fresco (fresh white native cheese) or Munster cheese

Finely shredded the cabbage. Peel the potato and cut into small shoestring type strips. Cut the leek thinly. Heat the butter in a pan large enough to hold all the ingredients.

Cook the cabbage, potato, and leek until all the butter has been absorbed and the cabbage is wilted, about 4 minutes.

Pour in the stock, salt and pepper if desired. Cover and cook over medium heat for about 30 minutes. Stir in the cheese and serve.

Servings: about 6