This is a very economical, yet filling dish that really appeals to me on cold autumn or winter nights. Easy to make it vegetarian too, though vegan might be a bit tougher, as it depends on a cheese that melts well.
Back story is that we were watching a documentary on the rural peoples of the Italian Alps, and someone in a small mountain village went through this in enough detail that I could reconstruct it later. Only problem was that I didn't remember the name, so we call it Zuppa Della Something-or-other.
We got some large & tasty, last-of-the-season cabbages at the farmer's market in a snow-storm for a dollar each, so the per-serving cost was pretty low. Fontina cheese is about $10 for a good sized chunk - so that's the main expense.
Ingredients
Cabbage (red or green) - about 1/3 to 1/2 of the head. Remove the core and slice
About a cup of cubed cheese. Authentic is using Fontina. Gouda works in a pinch.
About 2 cups of chicken broth (substitute veggy broth if so inclined)
Half of a French Bread stick/ baguette. Dried a bit is best. Cubed.
1/4 cup of butter
One onion - chopped
Two cloves of garlic - minced
Olive oil
Favourite Italianesque herbs (e.g. thyme, oregano etc).
Method & Notes
Cover the cabbage with water in a large pan and boil for a while until it's softened (about 15-20min).
Meanwhile, fry up the onion and garlic in olive oil, with the herbs thrown in too. Just cook until they are turning 'transparent'.
Get a large saucepan - I use the same one I boiled the cabbage in. Just drain the cabbage and then build up layers in the pot. Start with a layer of cabbage, use half the cheese and bread cubes, with half the onion/garlic mixture. Add another layer of cabbage. Then the rest of the bread, cheese and onion stuff. Then finish with the rest of the cabbage over top.
NEXT - you pour the chicken stock over the whole mixture.
THIS is a bit of an unusual point. Even though it's a 'soup' the goal isn't really to have a bunch of broth. If you peek down to the bottom of the pan there should be some broth there, but you aren't trying to fill it up. Adjust your broth amount accordingly.
FINALLY - take your butter in a small sauce pan and boil it up until it's frothy and you're getting some brown solids in it. Take that and drizzle it over the whole mixture in the pan.
Now heat it up until the layer of broth boils a bit, then let it simmer for 20minutes or so. Give it a stir or two during the process.
Serve in bowls. It goes well with toast too.
Be prepared - you'll want seconds.
Serves about 4 people pretty well. Sticks to ribs.
