Cabbage, Onion and Rice Soup
The cold has us all thinking the same thing: soup. Here is a great winter soup using the beautiful cabbages we find at the market this time of year. Cabbage, along with onion and rice marry into a warm, rich, comforting soup. This soup is delicious as is, or add leftover cooked chicken or kielbasa.
1 lb cabbage, green or savoy
1 onion, sliced thin
3 garlic cloves, peeled and minced
1 sprig rosemary or thyme
1 T red wine or white wine vinegar
2/3 c. rice
1 quart stock
1 T fresh lemon juice
salt and pepper
1-2 cups cooked cubed chicken or kielbasa, if desired
freshly grated parmesan cheese, for serving
Cut and core the cabbage. Chop the core into small pieces, and shred the cabbage leaves. Heat a few tablespoons of olive oil in a large pot over medium heat. Add the onion and cabbage core, season with salt and pepper and cook until the onion softens but does not brown, 8-10 minutes. Add the garlic and cook until the garlic is fragrant, 2 more minutes. Add the shredded cabbage leaves and rosemary/thyme. Cover the pot to let the cabbage steam and soften, 5 minutes. Remove lid and stir to help the cabbage soften. Return lid to pan and cook, covered, until the cabbage is very tender, 20-30 minutes, stirring occasionally. Stir in chicken or kielbasa if using to allow to warm
When the cabbage is soft, stir in the vinegar. Taste and adjust with more salt, pepper and/or vinegar. Add the rice and stock. Adjust the heat to a simmer and simmer until the rice is tender 35-45 minutes.
Stir in the lemon juice. The soup should be very thick, but if it seems too thick, add more stock 1/2 c. at a time until desired thickness. Serve with freshly grated parmesan on top. Enjoy!