4 slices bread, toasted and trimmed to fit inside the soup bowls
2 cups (500 ml) grated cheddar
Salt and pepper
In a Dutch oven or large pot over medium heat, brown the onion and garlic in 30 ml (2 tablespoons) butter.
Add the remaining butter and the cabbage. Continue cooking 20 minutes, stirring often. Season with salt and pepper. Sprinkle the flour on the cabbage and cook 1 minute, stirring constantly.
Add the wine and bring to a boil while stirring. Add the broth, cloves and bay leaf and return to a boil. Cover, lower the heat and simmer gently until the cabbage is tender, about 20 minutes. Adjust the seasoning. Remove the bay leaf.
Preheat the broiler.
Ladle the soup into 4 ovenproof bowls. Place a slice of toasted bread in the centre of each bowl and cover with cheese. Broil until the cheese melts and begins to bubble.
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