Zuppa alla Valpellinese (Cheese and Cabbage Casserole)

Method7 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Bring a large pot of water to a boil and salt it well.

   Uses Water for boiling cabbage in a large pot, as needed · Salt for cabbage cooking water, as needed

2. 2

   Step 2: Warm all 700 ml prepared reduced-salt beef stock gently in a separate saucepan. Keep it warm without simmering or boiling; turn off the heat if it starts to bubble.

   Uses 700 ml prepared reduced-salt beef stock

3. 3

   Step 3: Remove the cabbage core and cut the leaves into strips. Wash thoroughly under cold running water. Add the strips to the salted boiling water from step 1, boil for 5 minutes, then drain and let stand.

   Boil cabbage strips · 5 minUses 1 head savoy cabbage · Boiling salted cabbage water

4. 4

   Step 4: Cut all 600 g stale bread into 1/2 inch thick slices. Grate all 400 g Fontina.

   Uses 600 g stale rye-and-wheat crusty bread, for two layers · 400 g Fontina cheese, to grate; just under half for first layer and the rest on top

5. 5

   Step 5: Grease an 11.5 × 7.5 inch baking dish with the butter. Cover the bottom with one layer of prepared bread slices, add a layer of drained cabbage, then sprinkle with just under half of the grated Fontina, keeping slightly more cheese for the top.

   Uses Butter for greasing the baking dish, as needed · Enough of the sliced bread to cover first layer · First cabbage layer · Just under half of the grated Fontina for first layer

6. 6

   Step 6: Add a second layer using the remaining bread and cabbage, then top with all the remaining grated Fontina. Pour all the warmed 700 ml beef stock over the layers and sprinkle with the generous pinch ground cinnamon, just under 1/4 teaspoon. No further salt is needed beyond the cabbage cooking water.

   Uses First bread, cabbage and cheese layer · Remaining sliced bread · Remaining drained cabbage · Remaining grated Fontina · 700 ml warmed reduced-salt beef stock · 1 generous pinch ground cinnamon, just under 1/4 teaspoon

7. 7

   Step 7: Bake the assembled casserole uncovered at 180°C / 350°F for 30–35 minutes until the cheese is bubbling and golden. Remove from the oven and let stand for 5 minutes before serving. The batch serves 6–8.

   Bake cabbage and Fontina casserole · 35 minUses Assembled bread and cabbage casserole with stock and cinnamon