Rice and Smothered Cabbage Soup
Serves: 4
  • 1 batch Smothered Cabbage (see below)
  • 2 cups vegetable broth
  • 1 cup water, or more as needed
  • ⅔ cup Arborio rice
  • 2 Tbsp. unsalted butter
  • ⅓ cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • pepper
  1. In a large heavy pot , combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.
  2. When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.
The original recipe calls for chicken or beef broth, which would be fantastic, but I always use vegetable broth, on the theory that there's a chance The Child will eat it.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/12/rice-and-smothered-cabbage-soup/