Name: Cabbage soup with rye bread and cheese
Prep time: 15 min
Cook time: 20 min
Total time: 70 min
Ingredients: 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

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Prep Time 15 mins

Cook Time 20 mins

Total Time 1 hr 10 mins

Course Soup Recipes

Servings 2 servings

Calories 470 kcal

Ingredients

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

Instructions

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