Bread and Cabbage Soup

Step 1

Preheat oven to 350°F.

Step 2

If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.

Step 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.

Step 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.

Step 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.)

Step 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.

Step 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.