Cabbage, bread and cheese soup

Method

1. Preheat the oven to 180°C.
2. Separate the cabbage leaves and remove the ribs from the thin leaves. Shred the ribs and keep them separate. Shred all of the leaves.
3. In a large heavy-based ovenproof saucepan over medium heat, sweat the onion and thyme in the duck fat until translucent. Add the shredded cabbage ribs and sauté for 2 minutes. Add the wine and cook for another 2 minutes or until the wine has reduced and the ribs are soft. Add the shredded leaves and cook until wilted. Transfer from the saucepan into a bowl.
4. Cover the base of the saucepan with the slices of bread – I leave the crust on as I like the texture and flavour. Spoon over half the cabbage mixture, scatter with one-third of the cheese, sprinkle with some savory leaves and season with a little salt and freshly ground black pepper. Repeat the same layers again of bread, cabbage, cheese, savory, salt and pepper. Finish with a layer of bread slices.
5. In a separate saucepan, bring the hot chicken stock to the boil and slowly ladle three-quarters of it over the layered bread and cabbage. Leave for 15 minutes to rest, so the bread absorbs the stock. Slowly pour the rest of the hot stock on top, sprinkle the top with cheese and bake for 15 minutes, until the cheese blisters and the soup is hot. Remove the pan from the oven and give it a little sprinkling of cayenne pepper.
6. Place the pan in the middle of the table for everyone to serve themselves.