Food
Kabisuppe (Cabbage and Rice Soup)
By Yankee Magazine|Nov 08 2007|
Hearty and unusual — excellent on a cold day. Kids love it, too.
Yield
Serves 8-10.
Ingredients
3 tablespoons butter
1 pound cabbage, shredded
1 cup thinly sliced onions
6 cups homemade chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup rice
1 cup shredded Gruyere cheese
Instructions
Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with onions. Cook over medium heat for about 10 minutes. Add broth, salt, pepper, and nutmeg; simmer, covered, for 10 minutes. Add rice and cook 20 minutes longer, or until rice is tender. Serve in bowls and pass the cheese for garnish.
