What a great take on cabbage soup!
Most of the cabbage soups I have made tend to be a bit bland. This was definitely not bland!
The onion cooks down until it is almost transparent and invisible in the dish. It definitely adds flavor, but really isn’t noticeable in an overly onion taste.
I also cooked the soup a bit longer than the recipe called for. I started making it before I had to run and pick up my daughter from track practice. I left it simmering on the stove when I went to collect her.
This caused the cabbage to be perfectly soft. If I had cooked it for just the 5 minutes called for I think the cabbage would have been a little to al dente.
The rice cooks well, and is a nice soft addition.
I served the rice with the Savory Casserole Bread.
The soup is lovely and I would definitely make this again!
CABBAGE RICE SOUP
2 Tablespoons Butter
1/4 Cup Chopped Onion
1/4 Cup Uncooked Rice
1 Quart Water
4 Chicken Bouillon Cubes
1/2 Teaspoon Salt
2 1/2 Cups Shredded Cabbage
1/4 Cup Grated Cheddar Cheese
Dash Paprika
Melt butter in saucepan. Add onions and sauté for 5 minutes. Add the rice, water, bouillon, and salt. Cover and simmer for 15 minutes. Add cabbage and cook uncovered for 5 minutes. Sprinkle 1 tablespoon of cheese over each serving with a dash of paprika.
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