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Cabbage and Rice Soup

3 tbsp. margarine
4 to 5 c. shredded cabbage
1 c. onion, thinly sliced
4 cans (13 3/4 oz.) each, chicken or beef broth
1/8 tsp. freshly ground pepper
1/8 tsp. ground nutmeg
1/2 c. long grain rice
1 c. shredded Swiss or Gruyere cheese

Melt margarine in 4 quart kettle. Rinse cabbage in cold water and drain leaving a little water clinging to the cabbage. Add cabbage and onion to kettle. Cover, cook over medium heat, stirring occasionally, until golden and almost tender, about 10 minutes. Add broth, pepper and nutmeg. Cover and simmer about 10 minutes. Add rice and continue simmering covered 15 to 20 minutes or until rice is tender. Stir frequently to keep rice separated. Season with salt and pepper to taste. Serve in deep soup bowls sprinkled with the grated cheese.

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