Baked Cabbage
calories: high
category: vegetables
cost: medium
difficulty: easy
preparation time: 70
Ingredients
Savoy cabbage 500 gr.
Meat or soup cube broth 1 and 3/4 litres
Left over bread 12 slices
Butter 60 gr.
Fontina Valdostana 150 gr.
Salt to taste
Pepper to taste
Nutmeg to taste
Parmesan cheese 50 gr.
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Wine Tips
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Meat or soup cube broth 1 and 3/4 litres
Left over bread 12 slices
Butter 60 gr.
Fontina Valdostana 150 gr.
Salt to taste
Pepper to taste
Nutmeg to taste
Parmesan cheese 50 gr.
See our
Wine Tips
for your meals
Preparation Remove the leaves from the Savoy cabbage. Wash them and cut them into strips. Boil them in hot broth, drain and put the broth aside.
Arrange the left-over slices of bread in a buttered oven-proof dish and cover each layer with slices of Fontina cheese, Savoy cabbage, grated Parmesan cheese, knobs of half the butter, salt, pepper and nutmeg.
End up with a layer of bread. Pour the broth into the oven-proof dish without covering the layers completely. Spray the top with grated Parmesan cheese. Melt the remaining butter in a saucepan and pour it over the top layer. Put the dish into the oven for 40 minutes until a golden crust has formed. Serve it in the dish directly on the table. The Chef's tips Blanc de Morgex is a dry white wine leaving a sensation of hay and mountain herbs with a slight taste of bitter almonds, to be served at 8 to 10°C. Curiosity This soup comes originally from the northern part of the Val d'Aosta and it is pleasant to eat in the cold winter evenings in front of the fire.
Arrange the left-over slices of bread in a buttered oven-proof dish and cover each layer with slices of Fontina cheese, Savoy cabbage, grated Parmesan cheese, knobs of half the butter, salt, pepper and nutmeg.
End up with a layer of bread. Pour the broth into the oven-proof dish without covering the layers completely. Spray the top with grated Parmesan cheese. Melt the remaining butter in a saucepan and pour it over the top layer. Put the dish into the oven for 40 minutes until a golden crust has formed. Serve it in the dish directly on the table.
