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1 small green cabbage, preferably Savoy (about 1 pound)
2 to 3 tablespoons of butter
1 large leek, white part only, quartered lengthwise, chopped, and rinsed
1 hefty Yukon Gold or russet potato, peeled and roughly cubed
Sea salt and freshly ground pepper
Sour cream or yogurt
Minced parsley or dill