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Cabbage soup with rye bread and cheese

Cabbage soup with rye bread and cheese


  • 700 g of cabbage, cut into large pieces
  • 300 g of rye bread
  • 30 ml of grape seed oil
  • 6 cloves garlic
  • 50 g of white onion in large pieces
  • 1.5 l of broth
  • 200 ml of cider or white wine
  • 2 sprigs of rosemary or thyme
  • 100 g Emmental cheese, coarsely grated
  • 30 g of Grana Padano cheese, finely grated
  • Sea salt to taste
  • Freshly ground black pepper to taste

  1. Preheat the oven to 200 degrees.
  2. Heat the oil in a cast-iron pan, add onion and garlic and simmer over low heat for 10 minutes.
  3. Add the cabbage and fry for another 10 minutes, stirring occasionally.
  4. Meanwhile, heat the broth with wine and herbs in a saucepan.
  5. Between the cabbage, put in slices of bread, add cheese, pour the broth and cook in the oven until the cabbage is tender.
  6. You can add more cheese when serving.

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