Take a good-sized cabbage, break off the leaves and wash them well, cut them in pieces about three inches long. Prepare the following vegetables: three or four carrots and two turnips, sliced lengthways in four pieces, one leek, one clove. Throw all this in an iron saucepan when the water is boiling. Add salt about three-quarters of an hour afterwards. Cook about two to three hours, according to what kind of cabbage you have been using.
Half an hour before serving put in the following seasoning: one slice of bacon, parsley, two heads of garlic, all chopped very fine and mixed together, salt and pepper. The soup should be boiling when you add this mixture. Stir it occasionally.