CookEat Recipe
Cabbage, Rice and Saffron Soup
A brothy cabbage and rice soup finished with Parmesan and optional toasted croutons.
Method
Steps
Step 1
Melt butter in a 4 L soup pot and cook the chopped cabbage 5–7 minutes until wilted but not browned. Add dry rice, minced garlic and onion; stir for 2–3 minutes so rice is coated without scorching the garlic.
Step 2
Add the stock, saffron and pepper. Bring to a boil, reduce to a steady simmer and cook about 20–25 minutes until rice and cabbage are tender. Add water if the rice has absorbed too much broth; the finished dish should still be a soup.
Step 3
Stir in grated Parmesan just before serving and heat gently until dispersed. Taste for salt after the cheese. Offer toasted croutons alongside or on each bowl at service, if desired.
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