Cabbage and Cheese Soup
This Cabbage and Cheese Soup was created by Chef Roberto Donna.
- 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
Makes 6 servings.
Reprinted with permission from Wisconsin Milk Marketing Board, Inc.