Bread and cabbage soup
- 500g of veal meat
- 1 cabbage from Montalto Dora
- Stale bread
- 50g of butter
- Grated Parmesan
The cabbage soup was traditionally prepared on the All Saints' Day (November 1st) using the famous Montalto Dora cabbage.
Prepare a good broth with veal meat. Halfway through cooking, add the cabbage cut into strips and let it boil for about 1 hour.
Cut the sliced bread, 2 or 3 inches thick, and toast.
In a frying pan and starting from the bottom, alternate layers of toast, cabbage leaves and Parmesan cheese until you run out of ingredients.
Complete the layers, finish with a sprinkling of Parmesan cheese, nutmeg, pepper and butter flakes.
Bake for about one hour at 180 °C. If necessary, add more broth.
Wines to match
Canavese Barbera DOC