Page title and description

Meat mains
Zuppa d'aosta (Italian cabbage soup)
Ingredients
- 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 Fontina or Gruyère cheese, grated
- 200g smoked streaky bacon, fried until browned
- 1.4 litres beef stock
- 50g butter
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
PT1H
-
Step 1
Preheat oven to 160°C/Gas 3. -
Step 2
In 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 3
Pour over the stock. Sprinkle over the rest of the cheese. Dot with the butter. -
Step 4
Bake for about 45-60 minutes, depending on your oven, until golden brown (finish under the grill if you need to).