cabbage soup (kabissuppe)
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Swiss cabbage soup is a warm, wholesome way to begin a meal. The cheese topping for this soup will vary from canton to canton - Gruyere in French cantons, Emmentaler in German cantons, and Parmesan in Italian ones. From Easy Menu Cooking the Swiss Way, Helga Hughes.
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yield
4 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For cabbage soup (kabissuppe)
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2 slicebacon, chopped
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2 Tbsponion, minced
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4 cwhite cabbage, thinly sliced
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1/2 tspdried sage
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1/4 tsppepper
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1/4 tspsalt
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1 Tbspwhite flour
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6 cwater
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1chicken bouillon cube
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1/2 clong grain brown rice
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4 Tbspemmentaler cheese, grated (or gruyere or parmesan)
How To Make cabbage soup (kabissuppe)
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1Fry bacon in a large pot over medium heat.
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2Add onions and cook until they are soft.
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3Add cabbage, sage, pepper, and salt.
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4Saute until cabbage is lightly browned (about 5 minutes). Then add flour, stirring to coat cabbage.
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5Add water and bouillon cube, turn heat to high, and bring to a boil.
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63. Add rice and turn heat to low. Simmer, covered, for 40 minutes. Ladle soup into 4 large soup bowls and top each with a tablespoon of grated cheese before serving.
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