Alpine Cabbage Soup
- Reviews 6
Ready In: 1 hr 10 mins
Yields: 4-6
Ingredients
- 4 cups cubed bread (about 1/2 lb.)
- 5 -6 tablespoons butter
- 5 -6 cups thinly sliced cabbage (or grated)
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt (or more to taste)
- 6 cups vegetable broth (or stock)
- 2 cups Fontina cheese, grated (or Swiss)
Directions
- Preheat oven to 350°F.
- Bring a large pot of water to boil.
- 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.
- 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.
- Bake until the cheese melts and starts to brown, 25-30 minutes.
- Serve immediately. Enjoy!
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