Zuppe Valdosta(Soup Of The Val D' Aosta) - cooking recipe

Ingredients

1 3/4 lb. cabbage
2 Tbsp. butter
7 oz. Fontina or Gruyere cheese, very thinly sliced
freshly ground pepper
8 c. meat broth
6 slices firm, coarse bread

Preparation

Remove the tough ribs from the cabbage. Drop cabbage into a pan of boiling water and blanch for 5 minutes.
Slice cabbage. Combine in a saucepan with the broth and simmer for 1 hour.