Nina's cabbage soup

Nina's cabbage soup

Zuppa di cavolo alla nina

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g white cabbage, trimmed and cut into chunks
salt
pepper
250g stale bread, cut into cubes
300g fontina cheese, or an equivalent melting cheese, cut into cubes
1.2 litres Chicken stock
85g butter
3 garlic cloves, finely sliced

Method

  1. Preheat the oven to 200°C.
  2. Cook the cabbage in plenty of lightly salted water until soft, then drain well and keep warm. In a large ovenproof pot (possibly terracotta), make layers of cabbage, bread cubes and cheese. Wet with a little ladleful of the stock. Continue making these layers until you have run out of ingredients, and finish with the rest of the stock. Season to taste.
  3. Put the butter in a pan and heat it gently until it becomes foamy. Add the garlic and cook until it just becomes soft. Pour this mixture over the cabbage leaves and bake in the preheated oven for 15 minutes. Before serving, mix the entire dish with a spoon to amalgamate the ingredients.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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