Simplicity is the heart of this soup. The ingredients are right out of the peasant's tradition - cabbage, onions, rice and cheese, a chicken stock and just a bit of spice. But, oh! The combination is so tasty, heartwarming ... and satisfying! There is nothing sexy about this dish. It's just a case of slicing and gathering the spices, measuring out some broth, doing a gentle fry of the cabbage and onons, and then simmering and stopping the cooking process so that the spices can meld with the vegetables and broth. Having a tangy cheese like Gruyere or Swiss finishes the experience. So yummy!
Cabbage and Rice Soup
courtesy of Yankee Magazine’s Great New England Recipes
3 tbsp. butter
1 lb. cabbage, shredded
1 c. thinly sliced onions
6 c. homemade chicken broth
1 tsp. salt
scant ¼ tsp. black pepper
1/8 tsp. nutmeg
½ c. basmati rice
1 c. Gruyère cheese, grated
chopped parsley for garnish
Making the Soup:
1. Melt the butter in a large soup pot.
2. Rinse cabbage and add to the butter along with the onion slices.
3. Toss and cook over medium heat until the cabbage wilts and the onions become semi-translucent.
4. Add the broth, salt, pepper, and nutmeg and simmer covered for about 10 minutes.
5. Add the rice and cook for 20 minutes or until the rice is tender.
6. Grate the cheese and have it on the side for topping the soup.
7. Serve or turn the heat off and leave covered to let the spices work further.