Fontina, Bread, and Cabbage Soup

Serves: 6
Total Calories: 314


8 cups homemade Meat Broth or a mix of half store-bought broth and half water
2 tablespoons unsalted butter
1 small Savory cabbage, thinly shredded
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
Freshly ground black pepper
12 ounces Fontina Valle d'Aosta
12 slices crusty seedless rye bread, pumpernickel, or whole-wheat bread, toasted


1 Prepare the broth, if necessary. Then, melt the butter in a large pot. Add the cabbage and salt to taste. Cover and cook on low heat for 30 minutes, stirring occasionally, until the cabbage is tender.

2 Preheat the oven to 350°F. Put the broth, nutmeg, cinnamon, salt, and pepper in a large pot and bring to a simmer over medium heat.

3 Place 4 slices of bread in the bottom of a deep 3-quart ovenproof Dutch oven or deep, heavy pot or baking dish. Cover with half of the cabbage and one third of the cheese. Repeat with another layer of bread, cabbage, and cheese. Top with the remaining bread. Carefully pour on the hot broth. Tear the reserved cheese into bits and scatter it on top of the soup.

4 Bake the casserole until browned and bubbling, about 45 minutes. Let rest 5 minutes before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 314
Calories from Fat: 92

This Fontina, Bread, and Cabbage Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
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