Ingredients

• 600 g chicken broth
• 500 g black cabbage
• 100 g dark fontina cheese
• 50 g raw ham
• 40 g butter
• 25 g lard
• homemade bread

Peel the black cabbage, removing the central rib, then cut the leaves into strips. Chop the lard and the raw ham.
Melt butter in a saucepan and brown the black cabbage for 2 minutes. Add the lard and the ham and sprinkle with a ladle of broth. Cover with a lid and cook for 10-12 minutes. Toast 4-6 slices of bread.
compose the soup in a container suitable for the oven: put a layer of black cabbage on the bottom, then cover it with bread, then again with the black cabbage. Make a layer of grated cheese, continue with bread, black cabbage and cheese.
Colmate the container with the hot chicken stock until it reaches a few millimeters below the edge of the container. Bake the soup at 180 ° C for about 20 minutes.

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