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Cabbage Casserole

Zuppa di Valpelline


From the Val d'Aosta in northern Italy comes this savory cabbage soup that could double as a casserole. Made with a coarse stale rye bread, which gives this casserole great character even though the ingredients are humble at best.


1 large 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


Preheat the oven to 300F.

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.

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.

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

Pour the broth around the sides of the casserole.

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

This recipe is featured in show 1709 — Two Classic Casseroles.


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