Italian Bread And Cabbage Soup
|Stale sourdough bread slice||8|
|Garlic||5 Clove (25 gm), pressed|
|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Finely sliced onion||3⁄4 Cup (12 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
|Grated romano cheese||3 Tablespoon|
|Beef stock||6 Cup (96 tbs), dark|
|Italian parsley||2 Tablespoon, minced|
Cover the bottom of a large Dutch oven or casserole (with a tight lid) with bread, overlapping the slices.
Layer the garlic, cabbage and onion on top of the bread.
Spread tomato sauce over top and sprinkle with salt, pepper and cheeses.
Carefully pour in stock without disturbing the layers.
Cover and bake in a 375° oven 45 minutes.
Check after 30 minutes and add extra stock if the soup appears to be too thick.