AostanItalian
Meat, Potato and Savoy Cabbage Soup
by Casa Pappagallo · 705K subscribers on YouTube
A rustic and flavorful soup made with tender braised meat, potatoes, and savoy cabbage, topped with melted Fontina cheese and gratinated in the oven.
- Difficulty
- medium
Ingredients
10 items- OnionFinely chopped
- GarlicFinely chopped
- Olive OilFor sautéing
- Carne (Taglio Sorra)Cut into cubes; Sorra is a cut of beef, similar to chuck
- Vegetable BrothEnough to cover the meat
- SaltTo taste
- PotatoesMedium-sized, cut into cubes
- Savoy CabbageHalf a head, cut into strips
- FontinaGenerous amount, sliced
- ButterFor drizzling; melted
Method
- Finely chop the onion and garlic together.
- In a large pot, heat a generous drizzle of olive oil and sauté the chopped onion and garlic.
- Cut the meat (Sorra cut) into cubes and add to the pot. Brown the meat well.
- Add vegetable broth, a pinch of salt, cover, and cook until the meat is very tender (about 1 to 1.5 hours).
- Cut the potatoes into medium cubes and add them to the pot. Cover and cook for about 10 minutes.
- Prepare the savoy cabbage: remove the tough outer leaves, take half the cabbage, cut it in half, then into strips.
- Add the cabbage to the pot, cover, and cook for another 5 minutes (total cooking time with potatoes about 20 minutes). The cabbage should remain slightly crisp.
- Meanwhile, slice the Fontina cheese and melt some butter.
- Place the Fontina generously on top of the soup, then drizzle with the melted butter.
- Put the pot under the oven grill and cook for 5–10 minutes, until the top is golden and gratinated.
- Serve hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
