This simple, rustic soup is great on a cool, winter night.
Serves 4 - 6
- 1 small Savoy cabbage, about 1 pound
- 8 oz (225gr) Fontina, Gruyere, or Gouda cheese, coarsely grated
- 1 tetra pack (1 quart / 946ml) beef broth (you can substitute a full-flavoured vegetable stock)
- 3 Tbsp butter, melted
- 1 loaf French bread, cut into ½-inch thick slices.
Preheat oven to a low temperature, around 325°F (165°C).
Clean and wash the leaves of the Savoy cabbage well, cook them in boiling water for 10 minutes. Drain and cut in julienne.
Bring the beef broth to a boil.
In an oven-proof enamel Dutch oven, place a layer of bread across the bottom. Next, spread half of the cabbage and then half of the cheese. Repeat with another layer of bread, cabbage, and cheese. Finish with a final layer of bread on top. Drizzle the top layer of bread with melted butter. Gently pour the boiling broth over it. Bake uncovered for about half hour, until the top layer becomes crisp. Serve hot.