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Cabbage and Cheese Soup
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 20 Min.
Cook Time: 50 Min.
What you need:
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+ 1 lb. savoy cabbage
+ 1 qt. beef stock
+ 2 mild Italian sausages (1/2 lb.)
+ 8 oz. aged Cheddar cheese
+ 6 Tbsp. butter
+ 6 slices country bread (about 1/2 in. thick), cut in half
What to do:
1. Preheat the oven to 325º F. Clean and wash the cabbage leaves. Cook in boiling water 5 min. or until limp. Drain well and julienne the leaves. Set aside.
2. In a 2 qt. saucepan, bring the beef stock to a boil with the sausages. Simmer 8 to 10 min. until thoroughly cooked. Remove sausages from the stock and cut into thin slices. Set aside. Cut the cheddar cheese into thin slices. Set aside.
3. 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 about 30 min., until the top bread layer is crisp and the soup is thoroughly heated. Spoon into soup bowls. Season to taste.