½ medium (about 12 oz) green cabbage
1 ½ oz butter
2 leeks, chopped
1 potato, peeled and sliced
30 fl oz vegetarian stock (chicken or beef stock if preferred)
10 fl oz milk
1 ½ tbsp chopped oregano (or 1 – ¼ tsp dry oregano)
Salt and black pepper
Cut the half of the cabbage in two pieces and remove the core. Then cut into thick slices.
In a heavy saucepan, bring about 2 inches of lightly salted water to a boil and add the cabbage slices, cover and cook for about 10 minutes. Set aside to cool.
In a heavy skillet, melt the butter and sauté the chopped leeks gently for about 6 to 8 minutes, or until tender. Add the sliced potato and cook for another few minutes. Pour in the stock, bring to a boil and simmer for ½ hour.
Drain the cabbage, but reserve the liquid. Chop the cabbage by hand and add it with the reserved liquid to the potato and leek mixture. Cook everything for another 5 minutes and season. Remove pan from heat and add the milk and chopped oregano. Stir well, cover and set aside for about 15 minutes. Blend half of the soup in a blender and return it to the pan with the rest of the soup. Heat gently, add more seasoning if necessary and enjoy with thick slices of delicious bread.