Cabbage is often viewed as dull and unappealing, but with the right recipe, it can be transformed into something truly delicious.

It is easy to shred up into coleslaw or Asian slaw for a quick, fresh dish, or perhaps you enjoy homemade sauerkraut that’s good for the gut.

Many Britons wonder how to cook cabbage into a complete meal without boiling or steaming it, and Rick Stein has the answer.

As seen on Rick Stein’s Food Stories on BBC Two, Ricks’s ‘Valle d’Aosta’ cabbage soup recipe uses stock, bacon, garlic and cheese to complement what is an otherwise plain vegetable

Its origins are in the Italian mountains, but Rick’s visit to a Suffolk farm inspired him to bring this “joyously comforting” dish to life in his Padstow kitchen.

Why is cabbage the star of the show in this dish? The Savoy variety is best eaten between October and February in the UK and has an impressive range of health benefits.

Savoy cabbage is a cruciferous vegetable that is high in nutrients and fibre and low in calories. It is a great source of protein, phosphorus, calcium, vitamins A, C, K, B6, and folate.

These nutrients are linked to good digestive health and anti-inflammatory results. Plus, the plain flavour of cabbage makes it an excellent base for strong flavours like cheese and cream, lemon juice and vinegar, and cured meats.

Rick’s recipe brings out the best of the flavour and natural crunch of Savoy cabbage with the addition of bacon, Gruyere cheese and garlic.

Substituting the dish with white cabbage is not recommended as this tends to go mushy and soft when cooked. Stick with Savoy cabbage, which is cheaper at just 75p in most major supermarkets.

First, combine the Fontina/gruyere /Gouda cheese with the parmesan in a bowl, then preheat the oven to 200C/180C fan.

Add the chopped Savoy cabbage to a large saucepan and boil in the stock for about five minutes before turning off the heat.

Heat a little oil in a large frying pan. Fry the bacon pieces until golden and starting to crisp. Remove the crispy bacon bits from the pan and set aside for layer.

Add the butter and more oil to the frying pan and return to the heat. Fry the pieces of bread until golden and crisp on all sides, then set them aside.

Using a slotted spoon, transfer half of the cabbage from the stock to a large casserole dish placed on the stove. Season with plenty of pepper and a little salt, and add half of the bread, half of the bacon and half of the cheese.

Repeat with more cabbage, bacon, and bread and season with salt and pepper. Finally, ladle over the hot stock and finish with the remaining cheese.

Bring the contents of the dish to a simmer, transfer to the oven, and bake uncovered for 30 to 40 minutes until hot and bubbling, with all the cheese melting.

Serve the soup fresh from the oven in four bowls.