Gianni&39;s Bread and Cabbage Soup |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Ingredients:
1 cup (4 oz.) grated parmesan cheese |
2 quarts broth |
1 head savoy or green cabbage (2 to 2 1/2 lb.) |
1 loaf french bread (1 lb.) |
1 pound fontina cheese, thinly sliced |
Directions:
1. Cut bread into 1/4?thick slices. Core cabbage and thinly slice. In a 6 to 8quart pan, layer 1/3 each bread, cabbage, fontina, and Parmesan. Repeat, making 2 more layers. With your palms, press ingredients firmly to level.
2. In a 3 to 4 quart pan, bring broth to boiling and pour over layered ingredients.
3. Cover soup pan tightly with a domed lid (or domed lid made of foil); mixture puffs up, and cheese sticks if it touches lid.
4. Set soup pan in a rimmed pan to catch any overflow. Bake in a 400degree oven until a crusty crown forms, about 1 1/2 hours. Dip down through ingredients and ladle soup into bowls.
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