White Cabbage Soup Au Gratin

1 teaspoon ground caraway (fresh is best) 3 tablespoons white wine pepper 4 slices rye bread 10 grams butter 100 grams Appenzeller Greyezer or cheese ================================ Ref ================================

by R.Gagnaux Remove the stalk and broad ribs from the cabbage and cut or slice into small strips. Cut the onions in half and slice lengthwise.

Heat the oil not too high. Steam the vegetable strips well. Douse with the soup and add the caraway seeds.

Stew the soup for 10-15 minutes. Season to taste with white wine and freshly ground pepper.

Meanwhile, toast the bread slices in butter. Cut into triangles. Grate the cheese through the rösti grater.

Pour the soup into ovenproof soup bowls and place the bread on top. Spread the cheese evenly over it. Place in the top half in the 220 degree oven and let the cheese melt.

Kabis easier to digest: Kabis will bloat less if you blanch it in boiling hot water at the beginning before adding it to the dish.

The water is poured off, it should not be reused.

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