Valpellinese soup

Preheat your oven to 180°C (350°F).

Wash the Savoy cabbage, remove the tough outer leaves and core, then finely shred it.

In a large pot or Dutch oven, melt the unsalted butter with the extra-virgin olive oil over medium heat. Add the yellow onion and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.