Baked spring cabbage and savory soup


You'll need

30 gm duck fat (see note) 1 onion, thinly sliced 1 Savoy cabbage, leaves separated, ribs removed, thinly sliced 12-14 thick slices sourdough bread 1 tbsp thyme 1 tbsp finely chopped summer savory 300 gm coarsely grated Gruyère 1.8 litres hot chicken stock Pinch of cayenne pepper

Method

  • 01
  • Preheat oven to 180C. Heat duck fat in a large saucepan over medium-high heat, add onion and stir occasionally until tender and translucent (4-5 minutes). Add cabbage, stir until wilted (1-2 minutes), season and set aside.
  • 02
  • Layer one-third of the bread slices in a 5-litre casserole and scatter with half the cabbage mixture, half the herbs and one-third of the cheese, seasoning to taste as you go. Repeat layering, add remaining bread, pour three-quarters of the stock over, scatter with remaining cheese and bake until golden and bubbling (15-20 minutes). Pour in remaining stock, stand until absorbed (15 minutes), scatter with cayenne pepper and serve hot.
Note Duck fat is available in cans from select delicatessens. Savory is available from select greengrocers; if it’s unavailable, use thyme.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“Spring’s occasional alpine temperatures call for soup,” says McEnearney. “This soup teams lovely tender Savoy cabbage with the very early pickings of summer savory. It’s one of those magical one-pot dishes that can get plonked in the middle of the table and enjoyed hot or warm. Do look for good sourdough bread, as sliced white just won’t do: it will just melt and it certainly won’t contribute to the flavour.”

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool