Alpine Cabbage Soup - cooking recipe

Ingredients

4 cups cubed bread (about 1/2 lb.)
5 -6 tablespoons butter
5 -6 cups thinly sliced cabbage (or grated)
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or more to taste)
6 cups vegetable broth (or stock)
2 cups Fontina cheese, grated (or Swiss)

Preparation

Preheat oven to 350\u00b0F.
Bring a large pot of water to boil.
Spread the bread cubes evenly in a 9\"x13\" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
Bake until the cheese melts and starts to brown, 25-30 minutes.
Serve immediately. Enjoy!