Cabbage Soup from Val d’Aosta


Product used

La Blu


4 servings


2 hours


600-700g savoy cabbage, 1 high cut slice of Mortadella Bologna IGP (PGI), 200g Fontina cheese, 8 slices of whole wheat bread, 2 cloves of garlic, Grana Padano cheese, 1l  vegetable broth, butter, extravirgin olive oil, salt and pepper.


In a pan heat two tablespoons of oil, brown a clove of garlic and then remove it, flavour the savoy cabbage cut into strips, season with salt and pepper. After 2-3 minutes pour 1 litre of hot vegetable broth in the bowl. Cook for about 5-6 minutes the vegetables, then drain and keep the broth aside. Rub the bread slices with the second clove of garlic, then butter and slightly toast on the grill or in a hot non-stick pan. Butter a baking dish, place the bottom some slices of bread, sprinkle with mortadella cubes, chopped cooked cabbage, fontina cheese, cover with more slices of bread, making at least two layers. Pour into the baking dish the vegetable broth obtained from cabbage cooking, sprinkle the surface with the grated Parmesan cheese and butter. Then bake in preheated oven at 180° C degrees for 20 minutes. Let it stand for 10 minutes and serve it in the same pan.


Recipe created by Alice Gorgatti,, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium