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Cabbage Soup (Kabissuppe)

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“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.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in a large pot over medium heat.
  2. Add onions and cook until they are soft.
  3. Add cabbage, sage, pepper, and salt.
  4. Saute until cabbage is lightly browned (about 5 minutes).
  5. Then add flour, stirring to coat cabbage.
  6. Add water and bouillon cube, turn heat to high, and bring to a boil.
  7. Add rice and turn heat to low.
  8. Simmer, covered, for 40 minutes.
  9. Ladle soup into 4 large soup bowls and top each with a tablespoon of grated cheese before serving.

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