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Swiss food recipes

Soups

Swiss cabbage soup

This cabbage soup is a sign of the German influence in Swiss cooking. The recipe means comfort food for cold, snowy winter days or crispy autumn evenings. Although to be true to the Swiss spirit, this soup would be the starter of a main meal, which is typically eaten at noon.

Swiss cabbage soup recipe

The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.

Ingredients

USA Imperial   2 Tbs    butter, margarine or oil   2   bacon slices, coarsely chopped   2 Tbs    minced onion   4 cups    thinly sliced white cabbage   1/2 tsp    dried sage   1/4 tsp    pepper   1/4 tsp    salt   1 Tbs    white flour   6 cups    chicken stock   1/2 cup    rice     salt and pepper to taste   4 Tbs    grated Emmentaler cheese

Metric   50 g    butter, margarine or 60 ml oil   2   bacon slices, coarsely chopped   50 g     minced onion   500 g     thinly sliced white cabbage   2.5 g    dried sage   1/4 tsp    pepper   1/4 tsp    salt   25 g   white flour   1.5 l     chicken stock   125 g     rice     salt and pepper to taste   100 g     grated Emmentaler cheese

Servings: 4

Procedure

1. Heat butter in a a large pot. Fry bacon over medium heat.
2. Add cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
3. Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
4. Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.

Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not included in the nutrition information: salt and pepper to taste

Amount Per Serving       Calories   333.92   Calories From Fat (51%)   170.90       % Daily Value Total Fat 18.96g   29%   Saturated Fat 8.43g   42%   Cholesterol 43.29mg   14%   Sodium 811.33mg   34%   Potassium 655.49mg   19%   Carbohydrates 25.98g   9%   Dietary Fiber 2.36g   9%   Sugar 9.22g       Sugar Alcohols 0.00g       Net Carbohydrates 23.62g       Protein 15.09g   30%

Cooking Tips

• If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.
• The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.

Recipe type

Soups, Vegetables, Cabbage

 

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