Baked spring cabbage and savory soup | Gourmet Traveller

Ingredients

• 30 gm duck fat (see note)
• 1 onion, thinly sliced
• 1 Savoy cabbage, leaves separated, ribs removed, thinly sliced
• 12-14 thick slices sourdough bread
• 1 tbsp thyme
• 1 tbsp finely chopped summer savory
• 300 gm coarsely grated Gruyère
• 1.8 litres hot chicken stock
• Pinch of cayenne pepper