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cabbage soup (kabissuppe)

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Swiss cabbage soup is a warm, wholesome way to begin a meal. The cheese topping for this soup will vary from canton to canton - Gruyere in French cantons, Emmentaler in German cantons, and Parmesan in Italian ones. From Easy Menu Cooking the Swiss Way, Helga Hughes.

yield 4 serving(s)
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For cabbage soup (kabissuppe)

  • 2 slice
    bacon, chopped
  • 2 Tbsp
    onion, minced
  • 4 c
    white cabbage, thinly sliced
  • 1/2 tsp
    dried sage
  • 1/4 tsp
    pepper
  • 1/4 tsp
    salt
  • 1 Tbsp
    white flour
  • 6 c
    water
  • 1
    chicken bouillon cube
  • 1/2 c
    long grain brown rice
  • 4 Tbsp
    emmentaler cheese, grated (or gruyere or parmesan)

How To Make cabbage soup (kabissuppe)

  • 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). Then add flour, stirring to coat cabbage.
  • 5
    Add water and bouillon cube, turn heat to high, and bring to a boil.
  • 6
    3. Add rice and turn heat to low. Simmer, covered, for 40 minutes. Ladle soup into 4 large soup bowls and top each with a tablespoon of grated cheese before serving.
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