Cabbage Soup Valpellina Style (Zuppa Di Cavolo) Recipe

• 475 gm savoy cabbsge
• 200 gm stale bread cut into cubes
• 275 gm Fantina cheese cut into small cubes
• 1 lt chicken stock
• 50 gm butter

1. Clean trim and slice the cabbage.
2. Boil in lightly salted water till tender then drain.
3. Take a large saucepan and place over a gentle heat.
4. Put a layer of cabbage in the bottom while still hot then a layer of bread then a layer of Fontina.
5. Continue doing this till the ingredients are firfished.
6. Gently press down the ingredients with the ladle.
7. Bring the stock to the boil and pour over the other ingredients.
8. Leave to soak for a couple of min.
9. Meanwhile heat the butter in a small pan.
10. While still foaming pour it over the soup.
11. Stir and serve warm.
12. What a wonderful (and economical) way of using leftover bread.
13. Cabbage is cheap to.
14. The other ingredunts are very ypical of the Aosta Valley and make this a remartabk simple and delicious winter dish.
15. Serves 4
16. r

cabbsge, bread, cubes, chicken, butter

Taken from cookeatshare.com/recipes/cabbage-soup-valpellina-style-zuppa-di-cavolo-96858 (may not work)