Zuppa alla Valpellinese (Cheese and Cabbage Casserole)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, hearty casserole layered with rye bread, cabbage, Fontina cheese, and beef stock, finished with a hint of cinnamon. Rustic and comforting, it's a warming winter dinner that's simple to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 savoy cabbage
- 700 ml (3 cups/23.5 fl oz) beef stock (reduced salt)
- 600 g (1.4 lbs) stale rye and wheat crusty bread ((or wholemeal crusty bread))
- 400 g (14 oz) Fontina cheese ((4.5 cups grated))
- Butter for greasing
- Generous pinch of ground cinnamon ((just under 1/4 teaspoon))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1414mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 491mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.