Cabbage Soup

Wash the cabbage, separating the leaves. Finely chop and boil slightly.

Put butter in a pot and melt it. Fry the finely chopped onion first, then add the finely chopped green onion.

Add the grated carrots and chopped cabbage, then sprinkle with flour.

Add enough water to cover the mixture, then add the leek and cook the soup for 45 minutes.

Before taking it off the heat, add salt. Grate some low-fat cheese.

Remove the soup from the heat and pour it into a deep, heat-resistant bowl. After ladling into bowls, sprinkle grated low-fat cheese on top. Garnish with a little dill if desired and serve.