1. Melt butter in a large dutch oven and saute onions, garlic and cabbage for 15 minutes. 2. Stir in flour and salt; add broth, water and Worcestershire. 3. Cook to a boil; reduce heat and simmer for about 20 minutes. 4. Spoon broth mixture into soup crocks, filling crocks about 3/4 full; top with the french bread and swiss cheese. 5. Place crocks under a broiler on Low and melt cheese until it bubbles and becomes browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
