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Cabbage and Rice Soup Recipe

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4.1 from 7 reviews

This comforting and hearty cabbage and rice soup recipe combines tender shredded cabbage, aromatic herbs, and creamy Parmesan cheese to create a flavorful and nutritious meal. Perfect for chilly days, it features a gentle sauté of onions and garlic, slow simmering with rice in vegetable broth, and a refreshing finish of fresh dill and lemon juice.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (or 1½ cups frozen diced onion)
  • 3 cloves garlic, minced
  • ⅛ teaspoon red-pepper flakes, plus more for serving (optional)
  • 20 ounces shredded cabbage or coleslaw mix (about 9 cups)
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 6 cups vegetable broth
  • 1 cup long-grain rice
  • ½ teaspoon dried ground thyme
  • Parmesan rind (optional)

Finishing Touches

  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh dill
  • ¼ cup shaved Parmesan cheese

Instructions

  1. Melt butter and sauté onions: Melt the butter in a large pot over medium-high heat to create a flavorful base. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  2. Add garlic and red pepper flakes: Stir in the minced garlic and red-pepper flakes, cooking for about 1 minute until fragrant to enhance the soup’s aroma.
  3. Cook cabbage with seasoning: Add the shredded cabbage, salt, and pepper to the pot. Cook, stirring occasionally, until the cabbage softens, about 8 minutes, allowing it to release its natural sweetness.
  4. Add broth, rice, and herbs: Pour in the vegetable broth, then add the rice, dried thyme, and Parmesan rind if using. Bring the mixture to a simmer.
  5. Simmer until rice is tender: Cover the pot partially and cook over medium-low heat for 20 to 25 minutes until the rice is fully cooked and tender.
  6. Finish with lemon and dill: Stir in the lemon juice and freshly chopped dill to brighten the flavors and add freshness.
  7. Serve with Parmesan: Ladle the soup into bowls and top each serving with shaved Parmesan cheese for a rich, savory finish.

Notes

  • You can substitute the Parmesan rind with a quarter cup of Parmesan cheese grated into the soup if you don’t have the rind.
  • If using frozen diced onions, thaw them before cooking for better texture.
  • Adjust salt and pepper to your taste preference before serving.
  • For a spicier version, increase the amount of red-pepper flakes.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/cabbage-and-rice-soup-recipe/