Zutaten für Baked Cabbage Soup
- Bacon Fat
- 1 medium head cabbage
- 1 loaf whole wheat bread, sliced 1-inch thick
- Ham
- 2 cups shredded Fontina cheese
- 6 cups chicken stock
- 1 lb Italian sausage (sweet or hot)
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Gruyere cheese
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Zubereitung von Baked Cabbage Soup
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large pot over medium heat. Add sliced cabbage and sauté until wilted, about 5-7 minutes. Season with salt and pepper.
- In a deep, oven-safe pot (at least 6-quart), arrange the toasted wheat bread slices to line the bottom.
- Spread the cooked cabbage mixture evenly over the bread.
- Top with the julienned Italian sausage (or your choice of meat) and then sprinkle generously with shredded Gruyère cheese (or your choice of cheese).
- Pour the chicken or vegetable stock over the layered ingredients.
- Cover the pot and bake in the preheated oven for 50 minutes.
- Remove the lid and bake for an additional 20 minutes, or until the top is beautifully browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
31g
Fat
59g
Carbs
6g
