Soup, Chili, Stew and Dumpling Recipes
Cabbage and Cheese Soup
This Cabbage and Cheese Soup was created by Chef Roberto Donna.
Yield: 6 servings
Ingredients
- 1 pound savoy cabbage
- 1 quart beef stock
- 2 mild Italian sausages (1/2 pound)
- 8 ounces aged Cheddar cheese
- 6 tablespoons butter
- 6 slices country bread (about 1/2 inch thick), cut in half
Instructions
- Heat the oven to 325 degrees F (160 degrees C).
- Clean and wash the cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and julienne the leaves. Set aside.
- In a 2 quart saucepan, bring the beef stock to a boil with the sausages. Simmer for 8 to 10 minutes until thoroughly cooked. Remove from the stock and cut into thin slices. Set aside.
- Cut the Cheddar cheese into thin slices. Set aside.
- Melt the butter over low heat.
- In an ovenproof casserole (preferably terracotta), arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle the top layer of the bread with melted butter. Gently pour the boiled stock over the top.
- Bake for about 30 minutes, until the top bread layer is crisp and the soup is thoroughly heated.
- Spoon into soup bowls. Season to taste.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin