3/4 c. Fontina Cheese
8 slices Rye Bread
2 c. Green Cabbage, chopped
1/2 stick unsalted butter
3 strips of bacon
2 c. chicken broth
2 c. beef broth
2 tsp. salt
Preheat oven to 350-degrees Fahrenheit.
Grate fontina cheese and set aside.
Put bread slices on a baking sheet and toast in the oven.
Fill a large pot with water (about 3 quarts) and add 1 tsp. of salt. Cover the pot and heat to a rolling boil.
Add cabbage leaves to the pot in small batches so as not to crowd the pot. Cook uncovered 3 to 4 minutes. Lift the cabbage leaves out of the water and set aside in a colander to drain.
Simmer beef and chicken broth in a separate pot.
Heat skillet over medium heat adding butter and bacon. Cook bacon until crisp. Remove bacon and add cabbage to the skillet with the bacon fat. Saute about 3 minutes and remove from pan.
Finally in a large casserole dish, place toasted bread on the bottom, top with layer of cabbage and then cheese. Ladle hot broth into the casserole dish and bake for 45 minutes uncovered.
Serve the soup hot, directly from the oven.