Ingredients:
1/2 savoy cabbage
50g butter
500g fontina
2l beef stock
1/2 loaf of sourdough wholemeal bread
grated nutmeg
1 pinch of cinnamon
Preparation:
Stew the cabbage, slice the bread and toast it in the butter or just in the oven for a healthier option. Cover the bottom of a baking casserole with bread slices, then layer over cabbage and sliced fontina with a few knobs of butter on top (I've used a potato peeler to get quicker knobs!).
Repeat the layers until you run out of ingredients. Ideally you should end with a layer of fontina&butter. Pour over the stock, grate some nutmeg on top and dust some cinnamon.
Preheat the oven at 180˚ and bake for 40 minutes.
Tips: slice the bread as evenly as possible; don't pour the stock up to the edges of the casserole otherwise it will bubble out while cooking and you'll have the bottom of the oven cover in broth...
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