Peel the carrots and potatoes, rinse and cut the carrots into slices and the potatoes into cubes.
Chop the onion and slice the leek.
In a deep saucepan bring the salted water to a boil.
Remove the core of the cabbage and cut it into 4 and blanch for about 5 minutes.
Drain in a colander under cold water.
Chop the cabbage leaves if desired or cut into small pieces.
Meanwhile bring to a boil 1.5 L of water and add the chicken broth (I took the vegetable broth).
Melt the butter in a pot and sauté the onions and leek rings for about 5 minutes.
Add the carrots and cabbage. Pour in the broth and cook for about 30 minutes.
minutes before the end of cooking add the potato cubes.
Adjust the seasoning with salt and pepper.
Serve immediately.
