Reviews (2) Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 09/21/2014 Wow. This was so good IHad to debate having more of it or dessert. I went vegetarian -ish (no pancetta but yes to the anchovies) and used a little less bread. It was amazing (btw, also compensated for the loss of flavor from pancetta with some browned onion and garlic). I may use a little less bread next time and experiment with different cheeses but all just for fun. Absolutely delicious. Martha Stewart Member Rating: Unrated 12/22/2008 I saw this made on the show and knew I had to try it. I found the savoy cabbage at the international grocery. Finding it was the hardest part. Also, I made some variations to save money (a little) and because I don't eat pork, so I left out the pancetta. I loved how it tasted, but just a little too salty, so next time I won't add any salt as said in step 4 at the end. Also, I had a huge bag of crusty bread cubes I used instead of the slices of sourdough, and I only used Parmesan. yum!
Back to Italian Bread and Cabbage Soup with Sage Butter All Reviews for Italian Bread and Cabbage Soup with Sage Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 4042_111708_breadcabbagesou.jpg
Ingredients Ingredient Checklist 3 quarts homemade or low-sodium store-bought chicken or vegetable stock 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped 16 slices stale country-style or sourdough bread 1 clove garlic, unpeeled and halved Olive oil 12 to 14 slices pancetta or bacon, coarsely chopped 1 (4-ounce) can anchovy fillets in oil 3 sprigs fresh rosemary, leaves only 7 ounces fontina cheese, grated 5 ounces freshly grated Parmesan cheese, plus more for serving Sea salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small bunch fresh sage, leaves only
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 4042_111708_breadcabbagesou.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
4042_111708_breadcabbagesou.jpg
4042_111708_breadcabbagesou.jpg
Ingredients
Ingredients
- 3 quarts homemade or low-sodium store-bought chicken or vegetable stock 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped 16 slices stale country-style or sourdough bread 1 clove garlic, unpeeled and halved Olive oil 12 to 14 slices pancetta or bacon, coarsely chopped 1 (4-ounce) can anchovy fillets in oil 3 sprigs fresh rosemary, leaves only 7 ounces fontina cheese, grated 5 ounces freshly grated Parmesan cheese, plus more for serving Sea salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small bunch fresh sage, leaves only
Directions
Preheat oven to 350 degrees.
Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 09/21/2014 Wow. This was so good IHad to debate having more of it or dessert. I went vegetarian -ish (no pancetta but yes to the anchovies) and used a little less bread. It was amazing (btw, also compensated for the loss of flavor from pancetta with some browned onion and garlic). I may use a little less bread next time and experiment with different cheeses but all just for fun. Absolutely delicious. Martha Stewart Member Rating: Unrated 12/22/2008 I saw this made on the show and knew I had to try it. I found the savoy cabbage at the international grocery. Finding it was the hardest part. Also, I made some variations to save money (a little) and because I don't eat pork, so I left out the pancetta. I loved how it tasted, but just a little too salty, so next time I won't add any salt as said in step 4 at the end. Also, I had a huge bag of crusty bread cubes I used instead of the slices of sourdough, and I only used Parmesan. yum!
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 09/21/2014 Wow. This was so good IHad to debate having more of it or dessert. I went vegetarian -ish (no pancetta but yes to the anchovies) and used a little less bread. It was amazing (btw, also compensated for the loss of flavor from pancetta with some browned onion and garlic). I may use a little less bread next time and experiment with different cheeses but all just for fun. Absolutely delicious. Martha Stewart Member Rating: Unrated 12/22/2008 I saw this made on the show and knew I had to try it. I found the savoy cabbage at the international grocery. Finding it was the hardest part. Also, I made some variations to save money (a little) and because I don't eat pork, so I left out the pancetta. I loved how it tasted, but just a little too salty, so next time I won't add any salt as said in step 4 at the end. Also, I had a huge bag of crusty bread cubes I used instead of the slices of sourdough, and I only used Parmesan. yum!Martha Stewart Member
Rating: 5 stars 09/21/2014
Wow. This was so good IHad to debate having more of it or dessert. I went vegetarian -ish (no pancetta but yes to the anchovies) and used a little less bread. It was amazing (btw, also compensated for the loss of flavor from pancetta with some browned onion and garlic). I may use a little less bread next time and experiment with different cheeses but all just for fun. Absolutely delicious.
Rating: 5 stars
Rating: Unrated 12/22/2008
I saw this made on the show and knew I had to try it. I found the savoy cabbage at the international grocery. Finding it was the hardest part. Also, I made some variations to save money (a little) and because I don’t eat pork, so I left out the pancetta. I loved how it tasted, but just a little too salty, so next time I won’t add any salt as said in step 4 at the end. Also, I had a huge bag of crusty bread cubes I used instead of the slices of sourdough, and I only used Parmesan. yum!
Rating: Unrated
All Reviews for Italian Bread and Cabbage Soup with Sage Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Italian Bread and Cabbage Soup with Sage Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
