French Peasant Soup

1 head cabbage, grated
2 chopped yellow onions
1 1/2 tablespoons butter
2 juniper berries, crushed
1/2 lb. Edam or Gruyere cheese
6 cups vegetable broth
6 slices stale dark bread

Fry cabbage and onion in butter with salt, pepper and juniper berries 5-8 minutes until shrunken
Stir and cover, cook 5 minutes more until bubbling
Add cabbage to vegetable broth, simmer 30 minutes
Place half of cabbage in casserole
Place four slices of bread on top, add half of cheese and 1 1/2 cups of broth
Add remaining cabbage, bread and cheese and just enough broth to cover
Bake at 350 degrees for 30-40 minutes

Serve immediately. May be reheated by baking again.