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Ingredientes
- 3 tbsp butter
- 4 garlic cloves, finely sliced
- 12 oz (350g) tye or coarse country bread or a mixture of the two, torn into chunks about 2 1/2 inches square
- 10 1/2 oz (300g) fontina, thinly sliced
- salt and pepper
- 6 cups chicken stock
- 1 lb 5 oz (600g) savoy cabbage shredded
- 2 tbsp grated parmesan
Direcciones
- preheat oven to 310.
- Step 1 Melt 1oz (30g) of the butter and gently saute the garlic without coloring. Layer the bread and fontina in a casserole dish, adding the garlic, garlicky butter, and seasonings with salt and peppers as you go. heat the chicken stock and pour it over the layers. Put in the oven for 45 minutes
- step 2 Melt the rest of the butter in a heavy bottomed pan and add the cabbage with a couple tbsp of water and some salt and pepper. Turn the heat down low and cover the pan and cook the cabbage for about 4 minutes, shaking it vigorously every so often.
- Step 3 Take the casserole out of the oven and turn the heat up to 350. Stir in the cabbage with its juices into the baked soup. or alternativly layer this cabbage between the bread cubes in step 1. Depends on if you want the cabbage cooked into the bread cubes or a little crunchy by adding later Sprinkle with the parmesan and put back into the oven for a further 15 minutes. serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 436 | |
| Calories from Fat 226 | 52% |
| Total Fat 25.66g | 32% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1141mg | 48% |
| Potassium 298mg | 9% |
| Total Carbs 29.5g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.82g | 1% |
| Protein 21.73g | 35% |
