French cabbage soup

Name: French cabbage soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Québécoise
Ingredients: ½ small white cabbage, cut in quarters, then sliced thin and separated; ½ small red cabbage, cut in quarters, then sliced thin and separated; 1 red onion, cut in half, sliced thin; 225 g (½ lb / 8 oz) pancetta, cut in small cubes; 3 garlic cloves, finely chopped; ¾ tsp (4 ml) Italian seasoning; Olive oil; 1 cup (250 ml) dry white wine; 5 cups (1.25 liters) hot beef broth; 3 cups (750 ml) Nano IPA beer from Oshlag microbrewery (or another light IPA beer); ½ tsp (2.5 ml) dried thyme; ½ tsp (2.5 ml) celery seeds; 2 bay leaves; 50 g (2 oz) Quebec firm cheese (like Trouble-fête or Alfred Le Fermier), grated; 50 g (2 oz) pecorino romano cheese, finely grated; 3 slices Belgian artisanal bread, cut in half

Preparation 25 min
Cooking 1 h 15 min
Servings 6
Freezing Absolutely

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Soup

½ small white cabbage, cut in quarters, then sliced thin and separated
½ small red cabbage, cut in quarters, then sliced thin and separated
1 red onion, cut in half, sliced thin
225 g (½ lb / 8 oz) pancetta, cut in small cubes
3 garlic cloves, finely chopped
¾ tsp (4 ml) Italian seasoning
Olive oil
1 cup (250 ml) dry white wine
5 cups (1.25 liters) hot beef broth
3 cups (750 ml) Nano IPA beer from Oshlag microbrewery (or another light IPA beer)
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) celery seeds
2 bay leaves

Gratin

50 g (2 oz) Quebec firm cheese (like Trouble-fête or Alfred Le Fermier), grated
50 g (2 oz) pecorino romano cheese, finely grated
3 slices Belgian artisanal bread, cut in half

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Preparation

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Take a sip of beer.
On the baking sheet, place the cabbages, onion, pancetta and garlic. Sprinkle with Italian seasoning, then drizzle with a good stream of olive oil. Season generously with salt and pepper and mix well.
Bake for 40 minutes, stirring occasionally.
In a large pot heated over medium-high heat, transfer all the vegetables from the sheet and cook for 2 to 3 minutes, stirring.
Deglaze with white wine and scrape the bottom well to get all the flavors. Add beef broth, beer, thyme, celery seeds and bay leaves. Season generously with salt and pepper and mix.
Bring to a boil, reduce to low heat and let simmer uncovered for 25 minutes, stirring occasionally. Remove bay leaves and adjust seasoning if necessary. (This soup is better when it’s a bit salty.)
Divide soup among bowls and place them on a baking sheet. Preheat oven broiler.
In a bowl, mix the grated cheeses. Place half a slice of bread in each bowl and bury under the grated cheese. Bake for 3 to 5 minutes or until cheese is well golden.