Clean, core and shred cabbage. Blanch in boiling water for 60 seconds, drain well.

Strain broth, reserving meat and vegetables.

Place cabbage and broth in a large pot over medium heat and simmer for 1 hour.

Preheat oven to 350.

Melt butter in a large saute pan and fry the bread slices until golden brown. Arrange slices of bread in one layer in a large baking pan or in individual soup crocks, reserving some for the top of the soup.

Cover with 3/4 of the cheese, season well with salt and pepper.

Combine broth-cabbage mixture with the vegetables-meat mixture, seasoning well.

Pour soup and cabbage over the bread and cheese. Top with remaining toast and cheese.

Bake in oven for 30 minutes and serve.