Ingredients :

1 sm green cabbage - (abt 1 lb) finely shredded
2 med potatoes peeled,sliced thin,and cut into fingers
1 lrg leek washed,and sliced finely
4 tbs butter
6 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1 cup coarsely-grated Muenster cheese

Method :

* Melt the butter over medium heat in a Dutch oven. 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. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.
* When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
* Serve hot as a first course to 6 people - or a light meal to four.