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1
Arrange a rack in the middle of the oven, and heat it to 400.
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2
Trim the crusts from the bread slices, lay them flat on the baking sheet, and put the sheet in the oven as it heats.
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3
Toast the slices, turning them over once, until lightly browned on the edges.
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4
Remove and let cool, leaving the oven on.
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5
Meanwhile, bring 4 or 5 quarts lightly salted water to the boil in the big pot.
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6
Slice the cabbage head in half, and cut out the core completely, so the leaves can separate.
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7
Discard all tough and torn outer leaves, lay the cabbage halves cut side down, and slice crosswise into 1-inch strips.
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8
Drop the cabbage strips into the water, return to the boil, and cook until tender, 10 to 15 minutes.
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9
Pour the strips in a colander, rinse under cool water, and let drain.
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10
Put them in a bowl, sprinkle them with the salt and olive oil, and toss well.
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11
Slice the chunk of provolone into slabs, about 1/3 inch thick.
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12
Butter the sides and bottom of the baking dish.
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13
To assemble the casserole: Cover the bottom of the baking dish with a layer of bread slices, trimming the pieces as needed to fit snugly and fill any gaps.
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14
Spread half of the seasoned cabbage strips in a layer over the bread.
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15
Lay all of the provolone slabs on top of the cabbage, evenly distributed in a single layer.
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16
Sprinkle on half of the grated cheese.
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17
Next, spread the remaining cabbage out in an even layer, and top that with the remaining bread in another snugly fitted layer.
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18
If the final layer of the bread rises over the baking dish, press down gently with your palm to compress the layers a bit, making room for the stock.
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19
Slowly pour the stock all over the bread and down the insides of the pan, so everything is moistened.
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20
Sprinkle the rest of the grated cheese over the top.
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21
Carefully tent the dish with a sheet of heavy aluminum foil, arching it so it doesnt touch the food surface, and pressing it against the sides.
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22
Set the dish on the baking sheet, and place in the oven.
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23
Bake the casserole for about 45 minutes, until the juices are bubbling actively, and remove the foil.
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24
Continue baking for 20 minutes or more, until the top of the casserole is golden brown all over.
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25
Serve the soup steaming hot.
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26
Set the baking dish on a trivet, cut portions with a knife, and lift them out with a wide spatula or serving spoon into warm shallow bowls.
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27
Scoop up any remaining liquid with a spoon and pour it over the portions.
