1/2 lb. salt pork
2 springs parsley
Pinch of thyme
1 bay leaf
2 qt. water
1 c. carrots, sliced
1 qt. shredded cabbage
1 c. diced potato
1 chopped onion
1 tsp. salt
1/4 tsp. pepper
Garnish with grated cheese

Place first 4 ingredients into kettle with water. Bring to a boil and simmer for 1 hour. Strain; discard pork and herbs. Add rest of ingredients to broth. Bring to a boil, simmer for 1 hour. Serve with grated cheese. Yield: 3 quarts.