From: The Thorough Good Cook

Soups: 30. Cabbage Soup

Take three white cabbages, which split, blanch, and place in cold water; then cut the white leaves into pieces about an inch square, avoiding the stems as much as possible. Boil them in salt and water, with a piece of fresh butter as large as an egg. When tender, drain them well on a sieve, and pour over two quarts of clear brown stock, moderately seasoned with black pepper. Serve with the crust of a French roll, cut in pieces of the size of a halfpenny.