French cabbage soup

I saw this recipe, a glorious pot of cheesy soup with cabbage, but I never really read it and I lost it. But I remember that it was a recipe from a French author or bistro (I don’t remember which), and it was French. So, I have made it a few times and it has always been a great joy to eat after 2 hours of everything slowly sautéing in the oven. It is one of those foods that needs nothing else, just company and good wine. 

30 ml mild olive oil
200 g white onion, cut into large pieces
8 cloves garlic, roughly chopped
700 g cabbage, cut into large chunks
300 g stale sourdough bread
1 tbsp chopped rosemary
1.5 - 2 l broth
200 ml white wine
180 g Emmental, Comte or Gruyere cheese or a mixture of all, coarsely grated
sea salt to taste
freshly ground black pepper to taste

Heat the oven to 200°.

Heat oil in a cast-iron pot, add onion, garlic, and salt and simmer on low heat for 10 mins. Turn off the heat and add the cabbage and rosemary and stir a little. Heat the broth with wine. Press the slices of bread into the cabbage, pour the broth mixture over, add cheese and pepper, and, if you want, more rosemary. Let it cook in the oven for 1.5-2 hours, until the cabbage is ready. Serve. Add more cheese if you want.