Let me join in the suggestions with this wonderful cabbage soup.

I posted it a few years ago, but it bears repeating as it is quite
special. Do try it with the Gruyere cheese. It gives it a special
'nutty' flavor overtone.

KABISUPPE (Cabbage and Rice Soup)

3 Tablespoons Butter
1 Pound Shredded Cabbage
1 Cup Onions, Thinly Sliced
4 Cans Chicken Broth
(or 6 Cups Home-Made Chicken Broth)
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Nutmeg
1/2 Cup Rice, Uncooked
1 Cup Shredded Gruyere Cheese

Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with
onions. Cook over medium heat for about 10 minutes. Add broth, salt,
pepper and nutmeg; simmer, covered for 10 minutes. Add rice and cook 20
minutes longer, or until rice is tender. Serve in bowls; pass the cheese
for a garnish.

Excellent, especially on a cold day and it's even better reheated another
day!

From YANKEE MAGAZINE - Issue of June 1982
by Kathy Donohue, Litchfield, Connecticut

Shared (again) by Paul in Massachusetts


"Nancy Young" > wrote in message
...
>
> Last week, I had a nice little cold brewing, as usual I got the urge
> for some soup. I happened to be in the frozen food aisle, so I
> thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
> Found this soup, Tabatchnick's. They had different soups, but the
> cabbage soup caught my eye. I was picturing it to be something like
> Hungarian cabbage soup (always a mistake, you know you're setting
> yourself up for a disappointment), without the meat. Whatever, at
> the very least I'll get some nice hot broth out of it.
>
> So much for that idea. It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy