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Pour the beef stock into a pan and heat until simmering. Add the sliced cabbage and cook for 5 minutes, then drain (reserving the stock)
Preheat the oven to 180°C/gas mark 4
Arrange a layer of the bread in the base of an ovenproof dish, followed by a layer of cheese and then a layer of cabbage. Repeat these layers until everything is used up, but make sure the final layer is cheese to get a bubbling molten crust. Finish with a pinch of cinnamon
Pour the warm stock into the dish and transfer to the oven. Bake for 30 minutes
Check the dish and add a little more stock if it's dry. The soup is ready when the cheese has formed a golden and bubbling crust