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Cabbage Soup, Piedmontaise

Cut a small-sized, sound half cabbage in quarters, remove stale leaves and the core, then cut the cabbage in fine julienne strips. Place in a large saucepan with one ounce butter, one and a half teaspoons salt and three saltspoons pepper; mix a little and cook on moderate fire fifteen minutes, or until tender, stirring once in a while, then add three and a half quarts water, half pound raw, lean fresh pork, half pound raw, lean beef and two medium, scraped, peeled raw potatoes. Cover pan and simmer two hours. Lift up the pork and beef, cut in quarter-inch-square pieces and return to the pan. Pour the soup into a soup tureen and serve with two ounces of grated Parmesan cheese separately.