Ingredients for 4 servings:
1/2lt good beef broth
1/2 white cabbage
wholemeal bread or rye bread
400gr fontina cheese
Butter as needed

Preparation:
This is a typical recipe from Valdaosta region, specifically from a small village called Valpelline, few kilometres north from Aosta city.

Boil cabbage using a big pot. In a medium oven-pan arrange alternate layers of cabbage, bread slices, and diced fontina cheese.

Last layer must be diced fontina cheese.
Wet all with warm broth and bake in very hot oven.

Cook for 30 minutes till crust is crunchy or more if you desire a more firm soup.
Take oven-pan out of oven; serve soup with melted butter poured over golden crusty.