Cabbage Casserole / Zuppa di Valpelline

Name: Cabbage Casserole / Zuppa di Valpelline
Ingredients: 1 INGREDIENTSlarge head Savoy cabbage, cored and coarsely chopped; 4 strips bacon, diced; 1 pound loaf stale coarse rye bread, sliced thinly and toasted; 3 tablespoons savory or marjoram, minced; 1/2 pound Italian Fontina cheese, cut into small pieces; 6 tablespoons unsalted butter; 4 cups beef broth; Salt to taste

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Author : Ciao Italia

Cabbage Casserole / <i>Zuppa di Valpelline</i>

Ingredients

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1 INGREDIENTSlarge head Savoy cabbage, cored and coarsely chopped4 strips bacon, diced1 pound loaf stale coarse rye bread, sliced thinly and toasted3 tablespoons savory or marjoram, minced1/2 pound Italian Fontina cheese, cut into small pieces6 tablespoons unsalted butter4 cups beef brothSalt to taste

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Instructions

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Step 1

DIRECTIONSPreheat the oven to 300F.

Step 2

Simmer the cabbage with the bacon and just a couple tablespoons of water in a casserole with a lid. Cook until the cabbage wilts down a bit. Transfer to a bowl.

Step 3

Line the casserole with a layer of the toasted bread slices. Top with a layer of cabbage, sprinkle on a little of the herbs and some of the cheese. Dot with butter.

Step 5

Continue making layers until cabbage and bread are used up. End with bread layer and a layer of cheese on top of the bread.

Step 6

Pour the broth around the sides of the casserole.

Step 8

Bake covered for 45 minutes. Uncover and bake 15 minutes longer.