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Potage, Alsacienne

Cut half a very small cabbage in quarters, remove the core and stale leaves, then cut cabbage into exceedingly thin julienne strips, place in a saucepan with one ounce butter, one teaspoon salt and half teaspoon pepper, lightly mix. Cover the pan and let steam until all the moisture evaporates. Cut one-fourth of a pound of lean salt pork into quarter-inch pieces, place in a frying pan with a teaspoon of melted butter, fry until a nice golden colour, drain and add to cabbage. Peel, wash and cut two medium, raw potatoes into half-inch squares and add to the pan. Moisten with two and a half quarts of white broth and let slowly boil for one hour. Skim fat from the surface, pour into a soup tureen and serve.