Italian Cabbage Soup Recipe | Jamie Oliver
Recipe Overview
Overview
This Italian Cabbage Soup is a delightful dish that showcases the versatility of cabbage. The combination of different greens, including cavolo nero and kale, adds a vibrant color and a variety of textures. The use of stale bread not only helps to thicken the soup but also gives it a rustic charm, reminiscent of traditional Italian cooking.
The addition of anchovies and pancetta brings a savory depth to the dish, while the melting Fontina and Parmesan cheeses create a creamy finish that is simply irresistible. As the soup cooks, the flavors meld beautifully, resulting in a comforting meal that is perfect for chilly evenings.
What makes this recipe stand out is its simplicity and the way it transforms humble ingredients into something extraordinary. The garlic-rubbed bread adds a fragrant touch, and the final drizzle of extra virgin olive oil elevates the dish even further. This soup is not just a meal; it’s an experience that warms the heart and soul.
Recipe Details
Steps & Tips
Cook a whole head of cabbage, cavolo nero, and curly kale in two liters of chicken stock for about 5 minutes.
Grill stale bread on a griddle pan or roast it in the oven.
Rub hot grilled bread with a piece of garlic.
Tip: Rub garlic on hot bread for enhanced flavor.
Get a tray and pour oil from a tin of anchovy fillets into it.
Lay 12 slices of pancetta in the tray.
Put the tray in the oven to render the bacon and make it crispy.
Get 200 grams of Fontina cheese and 150 grams of Parmesan cheese.
Add the cooked greens to the tray with bacon.
Cover the bottom of a casserole pan with stale toasted bread.
Tip: Use a casserole pan for even cooking.
Add a mixture of greens and sprinkle with Fontina and Parmesan cheese.
Tip: Drizzle quality extra virgin olive oil for better taste.
Add more bread on top, similar to a lasagna.
Pour the cooked stock over the layered ingredients.
Top with a final sprinkle of Parmesan cheese and drizzle with olive oil.
Bake in the oven at 180°C (350°F) for about 40 minutes.
Tip: Cover with foil if it gets too much color while baking.
Melt a big knob of butter and add sage leaves.
Plate the soup and add sage leaves and butter around it.
Tip: Toss sage leaves in melted butter for added flavor.
Grate a little Parmesan on top before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Fish
→ Substitution: Capers
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Cabbage is a low-calorie vegetable that is high in fiber and vitamins.
- •Anchovies add a rich umami flavor to the soup, enhancing its depth.
- •Using stale bread helps absorb the flavors and creates a satisfying texture.
- •Fontina cheese is known for its excellent melting properties, making it ideal for soups.
