Alpine Cabbage Soup

Submitted by Sharon123

"In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook."

 

• Ready In: 1hr 10mins
• Ingredients: 8

ingredients

• 946.36 ml cubed bread (about 1/2 lb.)
• 73.94-88.74 ml butter
• 1182.95-1419.54 ml thinly sliced cabbage (or grated)
• 2.46 ml ground nutmeg
• 2.46 ml fresh ground black pepper
• 2.46 ml salt (or more to taste)
• 1419.54 ml vegetable broth (or stock)
• 473.18 ml Fontina cheese, grated (or Swiss)

directions

1. Preheat oven to 350°F.
2. Bring a large pot of water to boil.
3. Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
4. When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
5. Bake until the cheese melts and starts to brown, 25-30 minutes.
6. Serve immediately. Enjoy!

Reviews

[Maito]

Nice and comforting soup on a cold night. I did add caramelized onion and garlic to this and used less butter/salt/nutmeg and cheese. Thanks!

 

[Kitzy]

So tasty! I made the recipe exactly as stated and it turned out wonderfully. I loved the fact that it was so simple to make. Thanks!

 

[I Cook Therefore I]

Warm, easy, and very tasty. I used canned vegetable broth and it was still wonderful. It would be even better if you took the time to make your own. Thanks very much for sharing!

 

[Manami]

Oh My Sharon123, this was delicious! Made it with rye & pumpernickel(didn't have enough of one or the other)and it turned out great what with the caraway seeds in the rye & the awesome flavors of the breads - it turned out fantastically! Used everything as stated except for using gruyere cheese as that was all we had! Makes a nice yummy soup and it sticks to your ribs. Thanks, Diane :)

 

[Kathy228]

I love this! This deserves more than 5 stars. It's a delicous cabbage soup; a hearty comfort food. I made no changes except made a half recipe. And I used the rye bread/swiss cheese option. mmmmmm so good... Thanks for posting this keeper of a recipe Sharon.