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Bread and cabbage soup

  • Ready in: 2 hours
  • Servings: 4
  • Difficulty: Medium
  • Origin: Canavese
Bread and cabbage soup


  • 500g of veal meat
  • 1 cabbage from Montalto Dora
  • Stale bread
  • 50g of butter
  • Salt
  • Pepper
  • 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

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