Cabbage soup with rye bread and cheese

Cabbage soup with rye bread and cheese

4 from 2 votes
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Course: Soup Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 470kcal


  • 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


  • 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.


Calories: 470kcal

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