cabbage head, shredded
freshly ground black pepper
In a soup pot, melt the butter over medium heat.
Add the cabbage and saute for about 2 minutes.
Stir in the milk and salt and pepper to taste; be generous with the pepper.
Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.
Ladle the soup into preheated bowls and serve immediately.