This incredibly delicious baked cabbage and cheese soup was created by Chef Roberto Donna.

Cabbage and Cheese Soup

1 pound savoy cabbage
1 quart beef stock
2 mild Italian sausages (1/2 pound)
8 ounces aged cheddar cheese
6 tablespoons butter
6 slices country bread (about 1/2 inch thick), cut in half

1. Preheat the oven to 325ºF (160ºC).
2. Clean and wash the cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and julienne the leaves. Set aside.
3. In a 2-quart saucepan, bring the beef stock to a boil with the sausages. Simmer 8 to 10 minutes until thoroughly cooked. Remove from the stock and cut into thin slices. Set aside.
4. Cut the cheddar cheese into thin slices. Set aside.
5. Melt the butter over low heat.
6. In an ovenproof casserole (preferably terracotta), arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle the top layer of the bread with melted butter. Gently pour the boiled stock over the top.
7. Bake about 30 minutes, until the top bread layer is crisp and the soup is thoroughly heated. Spoon into soup bowls. Season to taste.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.