Actually more of a casserole than a soup, but it is eaten with a spoon and is an extraordinarily hearty affair. After all, the recipe comes from the mountains in the Valle d’Aosta, where the alpine dairymen needed fortifying food and could only use what they had up on their alpine pastures.
Divide the cabbage into leaves, blanch in boiling salted water, rinse, squeeze and cut into wide strips. Finely dice the onion and saute in the hot butter until soft. Add cabbage, season with pepper and nutmeg, and sauté for a few minutes.
Butter a gratin dish, spread half of the bread slices on it, spread half of the vegetables and half of the cheese evenly on it. Add the remaining ingredients in the same way. Finally, pour the clear soup over everything. Bake in the oven at 180 °C for about 40 minutes, until everything bubbles together and the cheese is golden.
Tip: You can fill a separate serving dish for each guest – it’s pretty when everyone gets their own baking dish. And it’s especially convenient in a family when not everyone can be at the table at the same time.
Drink: A warm, soft red wine, for example from the Aosta Valley.
Our tip: Use high quality red wine for a particularly fine taste!
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