cabbage soup (kabissuppe)
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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prep time
15 Min
cook time
50 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 slices bacon, chopped
- 2 tablespoons onion, minced
- 4 cups white cabbage, thinly sliced
- 1/2 teaspoon dried sage
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon white flour
- 6 cups water
- 1 - chicken bouillon cube
- 1/2 cup long grain brown rice
- 4 tablespoons emmentaler cheese, grated (or gruyere or parmesan)
How To Make cabbage soup (kabissuppe)
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Step 1Fry bacon in a large pot over medium heat.
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Step 2Add onions and cook until they are soft.
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Step 3Add cabbage, sage, pepper, and salt.
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Step 4Saute until cabbage is lightly browned (about 5 minutes). Then add flour, stirring to coat cabbage.
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Step 5Add water and bouillon cube, turn heat to high, and bring to a boil.
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Step 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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