How to Make Cabbage and Rice Soup

This soup is simple, and it tastes good. The taste surprised me, much better than expected. This recipe is ideal for using up left over cabbage. You can adjust the quantitites as needed to match the amount of cabbage you have on hand. The recipe is forgiving.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb shredded cabbage
• 1 cup sliced onion
• 6 cups chicken broth
• 3 tbsp butter
• 1 tsp salt
• 1/8 tsp pepper
• 1/8 tsp nutmeg
• 1/2 cup rice

1. 
    

   Chop or food process the cabbage and onion.

2. 
    

   Melt the butter in a stock pot over medium heat.

3. 
    

   Add the cabbage and onion, and cook over medium heat for about 10 minutes. You want the onion to be going translucent, and for the cabbage to be limp.

4. 
    
   I use powdered bullion for my chicken broth needs.

   Add the broth and the seasonings. Turn the heat back up to medium high. Once the broth comes to a boil, turn the heat back down to medium-low. Cover and simmer for 10 minutes.

5. 
    

   Add the rice and cook for another 20 minutes, or until the rice is well cooked.

6. 
    

   Check the rice. If the rice is tender, the cabbage soup is done and you can turn off the heat.

Tips & Warnings

• Gruyere cheese is the ideal garnish for this soup. Distant relative of parmesan cheese. Parmesan cheese is an adequate substitute for the garnish.