Page title and description
- 6 large slices stale sourdough bread from a large round loaf, cut in half (or similar), lightly toasted
- 1 Savoy cabbage, tough outer leaves removed, stalks cut out in a V-shape, leaves shredded
- 250g Gruyère cheese, grated
- 200g smoked streaky bacon, fried until browned
- 1.4 litres beef stock
- 50g butter
- salt and pepper
Prep time: 15 min
Cooking time: 1h
Step 1Preheat oven to 160°C/Gas 3.
Step 2In a heavy casserole dish, layer the bread, cabbage, 200g cheese and the bacon in at least 2 layers, seasoning each layer with salt and pepper (go easy on the salt, as the cheese is salty), and finishing with a layer of bread.
Step 3Pour over the stock. Sprinkle over the rest of the cheese. Dot with the butter.
Step 4Bake for about 45-60 minutes, depending on your oven, until golden brown (finish under the grill if you need to).