1. Discard any blemished leaves from the cabbage, cut into quarters, remove the centre stalk and separate the leaves. Cut off the thick centre vein of the leaves, then wash well in salted water.
2. Drain and place into bailing salted water, cover with a lid, bring back to the boil and remove the lid, skim and boil steadily for 10 minutes, leaving the cabbage slightly firm.
3. Drain in a colander.
4. Line soup plates with whole leaves, fill with the remainder and press with a plate to remove all water. Cut into sections and serve.
Alternately, cabbage can be cooked in a small amount of boiling salted water, shredding it fairly finely in its raw state.