Description
This cabbage and rice soup is simple to make, but it’s cozy and delicious. This is a perfect budget-friendly meal when you want something healthy and filling!
Ingredients
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- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (or 1 1/2 cups frozen diced onion)
- 3 cloves garlic, minced
- 1/8 teaspoon red-pepper flakes, plus more for serving (optional)
- 20 ounces shredded cabbage or coleslaw mix (about 9 cups)
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 6 cups vegetable broth
- 1 cup long-grain rice
- 1/2 teaspoon dried ground thyme
- Parmesan rind (optional)
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 cup shaved Parmesan
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add the onion and cook 3-4 minutes. Stir in the garlic and red-pepper flakes and cook about 1 minute, until you can smell them.
- Add the cabbage, salt and pepper. Cook, stirring now and then, until the cabbage softens, about 8 minutes.
- Stir in the vegetable broth, rice, dried thyme, and Parmesan rind, if using. Bring it to a simmer, then cook partly covered over medium-low heat until the rice is very tender, 20 to 25 minutes.
- Stir in the lemon juice and dill.
- Divide into bowls and top with shaved Parmesan cheese.