cabbage soup

This is a simple soup. I usually make this once or twice a year, and serve it with a crusty french bread. The length of cook depends on the kind of rice used, and the amount of salt is to taste. I know nutmeg in soup seems odd, but it tastes fine.

  • 1/2 to 2/3 of a green cabbage

  • 1 C sliced onion

  • 6 C chicken broth

  • 3 tbsp butter

  • salt

  • 1/8 tsp pepper

  • 1/8 tsp nutmeg

  • 1/2 C 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 getting limp.

4. 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 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.

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cabbage soup