This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.
[recipe servings=6 time=40 Minutes Difficulty=Easy]
2 Tablespoons Unsalted Butter
½ Large Green Cabbage, Shredded
1 Large Yellow Onion, Sliced Thinly
3 Garlic Cloves, Minced
½ Cup Dry Red Wine
2 Sprigs Fresh Thyme
2 Bay Leaves
4 Cups Beef Or Vegetable Stock
½ Baguette, Sliced Into ½-Inch Rounds
1 cup shredded Gruyere Or Parmesan Cheese
Salt And Pepper To Taste
- In a large cast-iron skillet, melt the butter over medium heat. Add the cabbage, onions, garlic, thyme sprigs, and bay leaves, cover the pot, reduce the heat to medium-low and cook, stirring occasionally to avoid burning, for 45-60 minutes or until very soft and tender.
- Stir in the wine and bring to a simmer until most of the wine is evaporated. Add the broth and return to a simmer to heat through. Season to taste with salt and pepper and remove the thyme sprigs and bay leaf.
- Meanwhile, place the bread on a baking sheet and broil on low for about 5 minutes, until crisp but not dark brown. Watch carefully to avoid burning.
- Cover the soup in the skillet with toasted bread. Cover the bread with shredded cheese and lace under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning. Serve hot.