A delightful twist on a classic Alpine dish, combining tender cabbage with a cheesy, buttery topping.
Preheat your oven to 350°F.
Preheating ensures even cooking and optimal texture.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water can enhance the cabbage's flavor.
Slice the cabbage into thin strips and blanch in boiling water for 2 minutes. Drain well.
Blanching softens the cabbage and reduces its bitterness.
Dice the bread into cubes and toast them in the oven until lightly golden.
Toasting prevents the bread from becoming soggy in the dish.
Spread the toasted bread cubes in a casserole dish.
Ensure an even layer for consistent texture.
Sauté the onion in melted butter until translucent. Stir in nutmeg, pepper, and salt.
Cooking the onion enhances its sweetness and flavor.
Layer the blanched cabbage over the bread cubes, then pour the onion mixture on top.
Distribute evenly for a balanced flavor in every bite.
Pour the vegetable broth over the layers and sprinkle shredded Fontina cheese on top.
Ensure the broth is evenly distributed for a moist dish.
Bake in the oven for 25-30 minutes until the cheese is melted and golden.
Check occasionally to avoid over-browning the cheese.
Serve warm and enjoy your delicious creation.
Garnish with fresh herbs like parsley for added color and flavor.
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