1 pound savoy cabbage
1 quart beef broth
2 mild Italian sausages (1/2 pound)
8 ounces Wisconsin Aged Cheddar cheese
3 ounces Butter
6 slices country bread, about 1/2-inch thick (3-1/2 x 4-inch slices), cut in half
Preheat oven to 325º F. Clean and wash cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and cut in juliennes. Set aside. In 2-quart saucepan, bring beef broth to a boil with the sausages. Simmer 8 to 10 minutes until thoroughly cooked. Remove from broth and cut into thin slices. Set aside. Cut Cheddar cheese into thin slices. Set aside.
Melt butter over low heat. In oven-proof casserole (preferably terra cotta), arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle top layer of bread with melted butter. Gently pour the boiled broth over the top. Bake about 30 minutes, until the top bread layer is crisp and soup is thoroughly heated. Spoon into soup bowls. Season to taste.
