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Cabbage and Cheese Soup recipe

Cabbage and Cheese Soup.

This incredibly delicious baked cabbageand cheese soup was created by Chef Roberto Donna.

Recipe: Cabbage and CheeseSoup

1 pound savoy cabbage
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

  • 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.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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