Swiss Cabbage And Rice Soup - {Kabissuppe}

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Cabbage head - sliced very finely, (small)
		As for cole slaw
1		Onion - thinly sliced (large)
6 cups	1422ml	Beef or chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/8 teaspoon	0.6ml	Nutmeg
1/2 cup	80g / 2.8oz	Rice
		Grated Gruyere or Parmesan cheese - for garnish

Recipe Instructions

Melt the butter in a Dutch oven, toss in the cabbage and onion to coat, then cover and cook over low heat until the cabbage is golden and half cooked. Stir frequently or it will burn.

Pour in the stock and bring to a boil. Season to taste with the salt and pepper, then stir in the nutmeg. Reduce heat, cover, and simmer for 10 minutes. Add the rice and continue simmering for 15 to 20 more minutes. Serve with grated cheese.

Serve hot to 6 people -- it's substantial enough to be a light meal.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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