Wednesday, February 12, 2014

Kabissuppe: Swiss Cabbage and Rice Soup

This is a family favorite. As most of my favorite recipes are: Easy and delicious. If making a large pot to freeze, omit the rice and add it in after defrosting. It doesn't freeze very well.

1 tsp. Oil
4-5 C. Shredded Cabbage
1 Lg. Onion
10 C. Water
8 Bouillon Cubes (or use beef/chicken/veg stock)
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Nutmeg
1/2 C. Brown Rice (or spelt berries !)
1 Lg. Carrot (or rutabaga)
Shredded Swiss Cheese or Gruyere for topping

Shred/cut cabbage and cook in oil in large pot. Add chopped onion, stir often, cook till cabbage is tender. Add carrots.
Add broth, salt, pepper, nutmeg and rice. Cook till rice is cooked.
Serve with shredded Swiss or Gruyere cheese.
Truly Yummy.

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