Ingredients

2 cups water
one (2 pound) had cabbage, shredded
salt
1 pound a day-old white bread, thinly sliced
4 cups hot stock or broth
1/4 cup butter
8 ounces fontina cheese, thinly sliced

How to Make.

Bring water to a boil. Add shredded cabbage and a little salt. Cover and cook 40 min. or until tender. Drain cabbage; keep hot. Lightly butter a casserole or ovenproof tureen dish. Preheat oven to 425°. Reserve five slices of bread; arrange remaining bread on bottom of prepared dish. Sprinkle a little stock or broth over bread in dish. Spoon one quarter of the drain cabbage over bread; dot with butter. Add a layer of cheese. Continue layering cabbage, butter, and cheese, sprinkling each layer with a little stock or broth until all cabbage and cheese are used. Arrange reserve bread overtop, as shown..With remaining butter. Pour remaining stock or broth and the dish. Bake 20 min. or until butter, and cheese are melted on top pieces of cheese are crisp. Makes four servings.

Serve hot, delicious cabbage soup recipe to hungry guests!

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