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–+ servings
Rice and Smothered Cabbage Soup

Rice and Smothered Cabbage Soup

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Servings: 46 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Smothered cabbage
  • 3 cups Basic Homemade Meat Broth 720 ml, OR 1 cup canned beef broth (240 ml) diluted with 2 cups water (480 ml), OR 1 1/2 bouillon cubes dissolved in 3 cups warm water (720 ml)
  • 2/3 cup rice preferably Italian Arborio rice (160 ml)
  • 2 tbsp butter 30 g
  • 1/3 cup freshly grated parmigiano-reggiano cheese 80 ml
  • Salt
  • Black pepper ground fresh from the mill

Equipment

  • Pot

Method
 

  1. Put the smothered cabbage and broth in a soup pot and bring to a boil over medium heat.
  2. Add the rice and cook uncovered at a slow, steady boil, stirring from time to time, until the rice is tender but still firm, about 20 minutes. If the soup thickens too much, loosen it with broth (or water if you are not using homemade broth).
  3. When the rice is done, stir in the butter and Parmesan, mixing well. Taste and adjust salt, add a few grindings of pepper, then ladle into plates and let it rest a few minutes before serving.

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