This country-style soup is slow-cooked to allow the vegetables to infuse the broth and release locked-in flavor, as well as vitamins and nutrients. We call this my Dad’s famous cabbage soup because everyone who tries it always asks for seconds it’s one of the tastiest rice soups around.
Ingredients
- ¼ cup of long grain rice
- 10 cups green cabbage, coarsely chopped
- 8 cups water
- 1 large onion, diced
- 2 medium potatoes, peeled and diced
- 2 medium ripe tomatoes, cut in 8 chunks
- 1 cup frozen peas
- 1 teaspoon whole black peppercorns
- 1 tablespoons extra-virgin olive oil
- 1 tablespoon sea salt
- ½ teaspoon chili pepper flakes (optional)
How to Make It
- In a large cooking pot, bring water to a boil on medium heat. Add cabbage, onion, potatoes, and salt; continue to boil for about 15 minutes.
- Add tomatoes, peas, oil, pepper, and chili pepper flakes (optional); bring back to a boil. Reduce heat to medium-low and cook for 30 minutes. The tomato peels will float to the top during the cooking process. Remove them as they come up.
- Add rice and cook until tender, about 17-20 minutes. Serve.
