Italian baked Fontina and cabbage soup

  • for 6 people
  • Takes 30 minutes to make and 45 minutes in the oven
  • Easy
Who would have thought that this cabbage and cheese combo could be so cheery?

Nutritional info per serving

Per serving (based on 6): 525kcals, 30g fat (16g saturated), 34.8g protein, 35.3g carbs, 6.2g sugar, 3.9g salt

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1 savoy cabbage (about 600g), outer leaves discarded, quartered and cored
350g rustic brown or white bread, cut into thick slices
50g butter
100g rindless smoked streaky bacon, sliced into thin strips
275g Fontina or mature Gruyère, rind removed and thinly sliced
2 litres fresh chicken stock, hot


1. Preheat the oven to 160°C/fan140°C/gas 3. Thinly slice the cabbage. Tear the slices of bread into 3cm pieces.
2. Melt the butter in a large pan over a medium heat. Add the bacon and fry for 5 minutes, stirring occasionally, until lightly golden. Remove with a slotted spoon and set aside. Add the cabbage and 4 tablespoons water, cover and cook over a medium-high heat, stirring, for about 3-4 minutes.
3. Layer the ingredients, starting with the bread, then the bacon, cabbage, two-thirds of the cheese and some seasoning in a deep cast iron or terracotta casserole dish. Pour over the hot stock, gently pressing down with a ladle so that everything is submerged. Bake, uncovered, for 30 minutes.
4. Remove from the oven and top with the remaining cheese. Return to the oven for 15 minutes. Serve straightaway while it is piping hot.

From February 2007

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