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Cabbage soup with rye bread and cheese

Cabbage soup with rye bread and cheese

Cabbage soup with rye bread and cheese

Recipe by CookingIsLifestyleCourse: Soup Recipes
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
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

Directions

  • 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.