Kabisuppe (Cabbage and Rice Soup)


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


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.


Serves 8-10.

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