Cabbage Casserole / Zuppa di Valpelline
SERVES 10 TO 12
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 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
- DIRECTIONSPreheat the oven to 300F.
- 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 was featured on Season 17 - Episode 1709.
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