More Great Recipes: Soup

Cabbage and Rice Soup

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Member since 2009

Serves | Prep Time | Cook Time


3 tablespoons butter
4-5 cups shredded cabbage
1 large onion, chopped (about 1-1/2 cups)
3 cans (14.5 ounces each)chicken broth
1/2 cup water
Salt and pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup uncooked long grain rice
1 cup shredded Swiss cheese

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, salt, pepper, and nutmeg. Cover and simmer about 10 minutes. Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning. Serve in individual soup bowls. Pass shredded cheese separately.


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