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Melt butter in a large pot over medium heat and sauté leeks until soft, about 5 to 7 minutes. Add shredded cabbage and garlic and cook, stirring occasionally about 10 more minutes. Stir in potatoes, stock, water, thyme and salt and pepper. Bring to a simmer and cook, partially covered, until potatoes are soft, about 45 minutes. Serve in bowls, with grated parmesan on top and crusty bread on the side.