This satisfying cabbage soup has many appetizing flavors.
When cold fall and winter nights are upon us, a bowl of hot soup can be the most satisfying and soothing meal. This cabbage soup is a hearty dinner in itself, because it is baked on top of country bread, sausage and cheese. The whole family will enjoy this rich and tasty soup, while also gaining the dietary benefits of cabbage.
Instructions
1. Preheat the oven to 325 degrees Fahrenheit. Clean and wash the cabbage. Boil in water for five minutes or until limp. Drain well. Julienne the leaves and set aside.
2. Bring beef stock to a boil with the sausages in a 2-quart saucepan. Add dried herbs and chopped bacon if desired. Simmer 8 to 10 minutes until sausages are thoroughly cooked. Remove the sausages from the stock. Cut into thin slices and set aside. Cut the cheddar cheese into thin slices.
3. Melt the butter over low heat. In an ovenproof casserole dish (preferably terracotta), arrange three bread slices. Layer with the cabbage, sausage, cheese and remaining bread.
4. Drizzle the top of the bread with melted butter. Pour the boiled stock slowly over the top.
5. Bake for about 30 minutes, until the top bread layer is crisp and the soup is heated. Serve in soup bowls and season to taste.
Tags: minutes until, cabbage soup, into thin, into thin slices, sausage cheese, thin slices