Start by making the soup base. An onion, a potato, a carrot and some celery fried for a few minutes in some butter and then simmered in stock until tender. You can add bay or rosemary at this stage if you like. Blend into a nice smooth consistency and then check the seasoning. While all this is going on, shred the cabbage. I remove the outer leaves because they can be a bit wilted at the edges and you don't want wilt when you're expecting crunch.
When the soup base is blended, put it back on a slow simmer and add the shredded cabbage. Put the lid on. Wouldn't it be lovely if the cabbage retained its colour and didn't leach it into the soup? I'm sure it would help if you blanched it first, put it into ice water and then added it. Leave for five to ten minutes until the cabbage is just cooked.
It was odd that the 'dull' colour in the cabbage moved into the soup rendering the cabbage a much more intense purple than before. Some parts of it I swear were almost blue. This was a soup-erb success. The soup had a velvety texture and earthy flavour and the cabbage gave it a glorious crunch. I put a little rocket on to give it a bit of freshness and zing.
It turns out that cabbage and even cabbage soup can be delicious. I think a bit of bacon would cheer it up no end. If however you remain unconvinced and end up with an unwanted cabbage, there's bound to be someone else (probably with four legs) who'll have it.