1/2 cup chopped leeks
4 cups shredded cabbage
1 bay leaf
2 tablespoons butter
1 large potato, diced
2 medium carrots, sliced
4 cups beef broth
1 1/2 teaspoons fresh thyme leaves
Salt and black pepper
Sauté leeks and cabbage in the butter until limp. Add potato, carrots, broth and pepper. Simmer slowly until vegetables are soft. Remove bay leaf. Add thyme, salt and black pepper, to taste.
Serves 2 to 3.
Adapted from www.cooks.com.
