Cabbage Soup(Very Different. Very Italian.)

• 1 head cabbage, sliced not chopped
• 1 loaf Italian or French bread sliced about 1/2 inch thick
• Shredded Mozzarella cheese
• Parmesan cheese
• 1 lb. bacon, fried and crumbled (can use less)

1. In a deep pan, such as a Dutch oven or deep casserole, place a layer of bread.
2. Top with half the cabbage.
3. Top that with Mozzarella cheese.
4. Sprinkle with parmesan and some bacon.
5. Repeat bread, cabbage, cheeses, and bacon.
6. Press down with the heel of your hand.
7. Boil enough chicken broth to fill just below top layer of cabbage (about 1 inch below top of cabbage).
8. Top with last layer of bread.
9. Sprinkle with parmesan cheese.
10. Bake at 400u0b0 for 1 hour.
11. If bread gets too brown lower temperature a bit.
12. This will bake up like a souffle, so don't cover.

cabbage, italian, mozzarella cheese, parmesan cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36394 (may not work)