Italian Bread And Cabbage Soup Recipe
The carefully prepared Italian Bread And Cabbage Soup is a conglomeration of stale breads, cabbage, onion, garlic and loads of cheese. As you take the first bite of this baked recipe, you can feel the cheese coated bread soaked in beef stock. No doubt the parmesan and romano cheese is very crucial in preparing Italian Bread And Cabbage Soup.
Ingredients
| 8 slices stale sourdough bread | ||
| Garlic | 5 Clove (5gm), pressed | |
| 1-1/2 cups finely shredded cabbage | ||
| 3/4 cup finely sliced onion | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Parmesan and romano cheese | 3 Tablespoon, grated | |
| 6 cups dark beef stock | ||
| Minced fresh Italian parsley | ||
Directions
Cover the bottom of a large Dutch oven or casserole (with a tight lid) with bread, overlapping the slices.
Layer the garlic, cabbage and onion on top of the bread.
Spread tomato sauce over top and sprinkle with salt, pepper and cheeses.
Carefully pour in stock without disturbing the layers.
Cover and bake in a 375° oven 45 minutes.
Check after 30 minutes and add extra stock if the soup appears to be too thick.
Layer the garlic, cabbage and onion on top of the bread.
Spread tomato sauce over top and sprinkle with salt, pepper and cheeses.
Carefully pour in stock without disturbing the layers.
Cover and bake in a 375° oven 45 minutes.
Check after 30 minutes and add extra stock if the soup appears to be too thick.
Chef
