Italian Cabbage Soup Recipe | Jamie Oliver

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without added sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly and neutral in flavor.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper adds heat without extra cost.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide freshness at a lower price.

Cook a whole head of cabbage, a handful of cavolo nero, and a handful of curly kale in 2 liters of chicken stock for about 5 minutes.

Grill stale bread on a griddle pan or roast it in the oven until toasted.

While the bread is hot, rub a clove of garlic on it to infuse flavor.

Prepare a tray and pour in the oil from a tin of anchovy fillets, then add 12 slices of pancetta.

Cover the tray with pancetta and place it in the oven to render and crisp up.

Add the anchovy fillets to the tray and roast them in the oven until melted.

Prepare 200 grams of Fontina cheese and 150 grams of Parmesan cheese for layering.

In a casserole-type pan, layer toasted bread to cover the bottom, followed by the cooked greens mixture.

Sprinkle Fontina and Parmesan cheese over the greens, then add more bread and repeat the layering process.

Pour the chicken stock over the layered mixture, ensuring it is well soaked.

Top with a final layer of untoasted bread, pressing down gently.

Drizzle with extra virgin olive oil and sprinkle with black pepper.

Bake in the oven at 180°C (350°F) for about 40 minutes until crunchy and golden on top.

If it gets too dark, cover with foil during baking.

Prepare sage butter by melting a knob of butter and adding sage leaves until crispy.

Plate the dish, adding sage leaves and a little of the sage butter around the bread soup.

Cooking Techniques

Equipment Needed

Spice Level: