Pointed Cabbage – Leek – Soup from Oven
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter
- 2 leeks, halved and cut into fine strips
- 1 large onion (s)
- 3 cloves garlic
- 1 small pointed cabbage, finely sliced
- 1 liter vegetable broth
- 4 slices bread or baguette, firm
- salt and pepper
- 250 g cheese (Gruyère), rated
Print Recipe
Pin Recipe Instructions
- Melt the butter in the saucepan, sauté the leek and onion and cook for about 4 minutes. Add the garlic and cabbage and cook for another 10 minutes until the cabbage has collapsed. Pour in the broth and simmer for 10 minutes. Season to taste with salt and pepper.
- Place the bread on the bottom of a deep ovenproof dish and sprinkle with half of the grated cheese. Pour the soup over the bread and sprinkle with the remaining cheese. Bake in the preheated oven at 180 degrees for about 1 hour.
- Serve immediately.
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