Ingredients
The following ingredients have 7 Servings
- 1 medium cabbage, core removed and roughly chopped
- 10 slices crusty sourdough bread, cubed
- 6 cups chicken stock
- 1 medium onion, thinly sliced
- 2 cups fontina cheese, grated (Swiss or other hard cheese works too)
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- Kosher salt and fresh ground pepper, to taste
- Parmesan, grated, for serving
Instruction
- Preheat oven to 350°F.
- If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.
- In a large oven-safe deep casserole or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until starting to turn translucent, 3-4 minutes. Add garlic and thyme and cook 1 more minute.
- Add cabbage and season generously with salt and pepper. Cook, stirring occasionally, until wilted and starting to brown, about 10 minutes. Transfer mixture to a large bowl and set aside.
- Place 1/3 of the bread cubes over the bottom of the dutch oven or casserole. Spread 1/3 of the cabbage mixture over and then 1/4 of the grated cheese. Repeat twice more, alternating layers of bread, cabbage, and cheese. (If you can only fit two layers, that’s fine.)
- Press layers down with your hands and carefully pour stock over the top until it comes up to the top layer. Top with remaining 1/4 of the cheese and season with salt and pepper.
- Bake uncovered until juices are bubbly and cheese is melted, 30-40 minutes. Serve hot with grated parmesan and more fresh pepper, if desired.
