Buy the 2015 Old Farmer's Almanac!

Bread and Cabbage Soup

Bread and Cabbage Soup
PrintPrintEmailEmail

Rate this Recipe:

No votes yet

Crusty French bread several days old holds up well in this soup. Don't use very soft bread or it will lose its shape entirely.

Yield: Serves 8-10

  • 4 tablespoons butter
  • 1 head cabbage, cored and chopped
  • 1 loaf French bread, cut into 2-inch-thick slices
  • 1 cup grated Parmesan cheese
  • 4 to 6 cups rich chicken stock

Preheat oven to 350 degrees. Melt butter in Dutch oven. Toss cabbage in butter, cover, and cook over very low heat until cabbage is wilted. Remove most of the cabbage, leaving a layer about 2 inches deep. Cover with a layer of bread slices, sprinkle with cheese, and repeat layers, ending with cheese on top. Pour in enough stock to barely cover top layer. Bake 1 hour, uncovered, or until top is brown.

Please review this recipe below!

Comments

Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats