This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees.

  • Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.

  • Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.

  • Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.

  • Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.

Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow. This was so good IHad to debate having more of it or dessert. I went vegetarian -ish (no pancetta but yes to the anchovies) and used a little less bread. It was amazing (btw, also compensated for the loss of flavor from pancetta with some browned onion and garlic). I may use a little less bread next time and experiment with different cheeses but all just for fun. Absolutely delicious.
Rating: Unrated
I saw this made on the show and knew I had to try it. I found the savoy cabbage at the international grocery. Finding it was the hardest part. Also, I made some variations to save money (a little) and because I don't eat pork, so I left out the pancetta. I loved how it tasted, but just a little too salty, so next time I won't add any salt as said in step 4 at the end. Also, I had a huge bag of crusty bread cubes I used instead of the slices of sourdough, and I only used Parmesan. yum!