German Cabbage and Rice Soup
Serves 4
This cabbage and rice soup is based on a traditional German recipe. It is quick, very easy to make, healthy and absolutely delicious. For a vegetarian version, substitute vegetable broth for the chicken broth.
Ingredients
- 2 tablespoons butter, preferably unsalted (see notes below)
- 4-5 cups shredded cabbage
- 1 large onion, chopped, about 1-1/2 cups
- 4 cups low-sodium chicken broth
- 2 cups water
- Salt and pepper to taste
- 1/8 teaspoon freshly ground nutmeg
- 3/4 cup uncooked long grain rice (see notes below)
- Shredded Swiss cheese (see notes below)
Heat butter in large pot or Dutch oven over medium-high heat. Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.). Add broth, water, salt, pepper, and nutmeg. Cover and simmer about 15 minutes. Add rice. Cover and simmer an additional 20 minutes or until the rice is tender, stirring occasionally. Taste for seasoning. Serve in individual soup bowls, passing the cheese separately.
Notes: You can substitute olive or canola oil for half of the butter in this recipe. Some types of rice absorb more water than others. If the soup is too thick, add more broth or water before tasting for seasoning. You can use brown rice. Check the package for cooking times and add it with the broth if it takes longer than 20 minutes to cook. Use a good, flavorful Swiss or Swiss-style cheese, such as Gruyere, Emmentaler or Jarlsberg.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.
