Pour meat with cold water (5 cups) and cook over law boiling until done, then take the meat out, filter the stock.

Cut cabbage into stripes, cook through in a dollop of salted water and cast in a colander. Then put the cabbage in the stock, add grated cheese.

Cut cooked meat into cubes, put in the stock and bring to boil. Cut sausages into thin stripes and put in the soup, salt, add nutmeg, pour wine, bring to boil and remove from the heat.

When serving, season the soup with chopped greens.