This incredibly delicious baked cabbageand cheese soup was created by Chef Roberto Donna.
Recipe: Cabbage and CheeseSoup
1 pound savoy cabbage
Preheat the oven to 325ºF (160ºC).
Clean and wash the cabbage leaves. Cookin boiling water 5 minutes or until limp. Drain well and juliennethe leaves. Set aside.
In a 2-quart saucepan, bring the beefstock to a boil with the sausages. Simmer 8 to 10 minutes untilthoroughly cooked. Remove from the stock and cut into thin slices.Set aside.
Cut the cheddar cheese into thin slices.Set aside.
Melt the butter over low heat.
In an ovenproof casserole (preferablyterracotta), arrange 3 of the bread slices. Layer with the cabbage,sausage, cheese, and remaining bread. Drizzle the top layer ofthe bread with melted butter. Gently pour the boiled stock overthe top.
Bake about 30 minutes, until the top breadlayer is crisp and the soup is thoroughly heated. Spoon intosoup bowls. Season to taste.
1 quart beef stock
2 mild Italian sausages (1/2 pound)
8 ounces aged cheddar cheese
6 tablespoons butter
6 slices country bread (about 1/2 inch thick), cut in half
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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