Italian Bread & Cabbage Soup

INGREDIENTS

• 1 medium cabbage, core removed and roughly chopped
• 10 slices crusty sourdough bread, cubed
• 6 cups chicken stock
• 1 medium onion, thinly sliced
• 2 cups fontina cheese, grated (Swiss or other hard cheese works too)
• 1/2 cup (1 stick) unsalted butter
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• Kosher salt and fresh ground pepper, to taste
• Parmesan, grated, for serving

PREPARATION

1. Preheat oven to 350°F.
2. If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.
3. In a large oven-safe deep casserole or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until starting to turn translucent, 3-4 minutes. Add garlic and thyme and cook 1 more minute.
4. Add cabbage and season generously with salt and pepper. Cook, stirring occasionally, until wilted and starting to brown, about 10 minutes. Transfer mixture to a large bowl and set aside.
5. Place 1/3 of the bread cubes over the bottom of the dutch oven or casserole. Spread 1/3 of the cabbage mixture over and then 1/4 of the grated cheese. Repeat twice more, alternating layers of bread, cabbage, and cheese. (If you can only fit two layers, that’s fine.)
6. Press layers down with your hands and carefully pour stock over the top until it comes up to the top layer. Top with remaining 1/4 of the cheese and season with salt and pepper.
7. Bake uncovered until juices are bubbly and cheese is melted, 30-40 minutes. Serve hot with grated parmesan and more fresh pepper, if desired.