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
Preheat 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 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 oven-proof 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.
Makes 6 servings.
Reprinted with permission from Wisconsin Milk Marketing Board, Inc.