Cabbage Soup Kabissuppe Recipes

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CABBAGE SOUP (KABISSUPPE)



Cabbage Soup (Kabissuppe) image

The cheese topping for this soup will vary from canton to canton-Gruyère in French cantons, Emmentaler in German cantons, and Parmesan in Italian ones. From Easy Menu Cooking the Swiss Way, by Helga Hughes.

Provided by lazyme

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
2 tablespoons minced yellow onions
4 cups thinly sliced white cabbage
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 grated emmenthaler cheese

Steps:

  • Fry bacon in a large pot over medium heat.
  • Add onions and cook until they are soft.
  • Add cabbage, sage, pepper, and salt.
  • Saute until cabbage is lightly browned (about 5 minutes).
  • Then add flour, stirring to coat cabbage.
  • Add water and bouillon cube, turn heat to high, and bring to a boil.
  • 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.

Nutrition Facts : Calories 138.3, Fat 2.7, SaturatedFat 0.8, Cholesterol 2.9, Sodium 446, Carbohydrate 25.3, Fiber 3.2, Sugar 3.4, Protein 3.9

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