Swiss Cabbage And Rice Soup - {Kabissuppe}

Swiss Cabbage And Rice Soup - {Kabissuppe}

 

2 tablespoons butter

1 small cabbage head, sliced very finely, as for cole slaw

1 large onion, thinly sliced

6 cups beef or chicken stock

salt to taste

freshly ground black pepper to taste

1/8 teaspoon nutmeg

1/2 cup rice

grated Gruyere or Parmesan cheese -- for garnish

 

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.

Makes 6 servings.