Chilean Cabbage Soup

Description
In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or snack. This recipe yields 4 servings.

Ingredients

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

Directions

 * 1) Melt the butter over medium heat in a Dutch oven.
 * 2) When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted.
 * 3) Pour in the stock, season to taste, bring to a boil, then reduce heat.
 * 4) Cover and simmer for about 30 minutes, until the cabbage is tender.
 * 5) When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
 * 6) Serve hot as a first course to 6 people - or a light meal to four.
 * 7) In flat soup bowls, this looks like a finger painting in delicate greens and pale yellows.
 * 8) Eaten, it serves to stimulate appetites and prepare the palate for spicy foods.
 * 9) It's also nice eaten up as a quick lunch or snack.