Cabbage And Tomato Soup Recipe
Ingredients
19-oz. can tomatoes
3 strips bacon chopped
2 tbsp. butter
1/4 cup chopped parsley
1 clove garlic, cut in half
1 small cabbage, cut coarsely (about 8 cups lightly packed)
1/8 tsp. mace
6 cups chicken stock
1 1/2 tsp. salt (approx.)
1/4 tsp. pepper (approx.)
1/2 cup long-grain rice
1/2 cup grated Parmesan cheese
Directions
Drain tomatoes well, pressing to squeeze out last of juice.
Chop finely.
Heat and stir bacon and butter in saucepan over moderate heat until bacon is cooked but not crisp.
Add tomatoes, parsley and garlic and simmer, covered, 10 minutes.
Lift out and discard garlic pieces.
Add cabbage, mace, chicken stock and enough salt and pepper to season well.
Cover and simmer 1 hour.
Add rice, cover and simmer 20 minutes or until rice is tender.
Serve immediately sprinkled with cheese.
Chop finely.
Heat and stir bacon and butter in saucepan over moderate heat until bacon is cooked but not crisp.
Add tomatoes, parsley and garlic and simmer, covered, 10 minutes.
Lift out and discard garlic pieces.
Add cabbage, mace, chicken stock and enough salt and pepper to season well.
Cover and simmer 1 hour.
Add rice, cover and simmer 20 minutes or until rice is tender.
Serve immediately sprinkled with cheese.
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