1. Fill a pan or pot large enough to hold cabbage with water, add bay leaf, cover and bring to a boil. 2. Add cabbage quarters and blanch for 3 minutes, drain, pat dry and slice cabbage thinly. 3. In a large pot, heat butter, add cabbage, leeks, onion and salt and cook until softened, 5 to 10 minutes; add potatoes, parsley and 8 cups of water; add salt and pepper to taste and simmer gently for 40 minutes. 4. Stir in peas, lettuce or spinach and sorrel and cook for 10 minutes more. 5. Taste and adjust seasoning. 6. Ladle into bowls, add 1 tablespoon creme fraiche or yoghurt, if using to each and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
