Cabbage Soup Valpellina Style (Zuppa Di Cavolo) Recipe
Servings: 4
Ingredients
- 475 gm savoy cabbsge
- 200 gm stale bread cut into cubes
- 275 gm Fantina cheese cut into small cubes
- 1 lt chicken stock
- 50 gm butter
Directions
- Clean trim and slice the cabbage.
- Boil in lightly salted water till tender then drain.
- Take a large saucepan and place over a gentle heat.
- Put a layer of cabbage in the bottom while still hot then a layer of bread then a layer of Fontina.
- Continue doing this till the ingredients are firfished.
- Gently press down the ingredients with the ladle.
- Bring the stock to the boil and pour over the other ingredients.
- Leave to soak for a couple of min.
- Meanwhile heat the butter in a small pan.
- While still foaming pour it over the soup.
- Stir and serve warm.
- What a wonderful (and economical) way of using leftover bread. Cabbage is cheap to. The other ingredunts are very ypical of the Aosta Valley and make this a remartabk simple and delicious winter dish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 100 | 40% |
| Total Fat 11.3g | 14% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 792mg | 33% |
| Potassium 267mg | 8% |
| Total Carbs 29.23g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.29g | 1% |
| Protein 8.48g | 14% |
