Parmesan Cabbage Soup
Ingredients: Leeks, Cabbage, Butter, Garlic, Chili flakes · 45 min cook time · 350kcal · ~₩12,610
Ingredients
2stalks Leeks, 1head Cabbage, 2tbsp Butter, 1clove Garlic, 1pinch Chili flakes, 4cups Vegetable broth, 1piece Parmesan rind, 2sprigs Thyme, 0.5cup Rice, 0.25cup Parmesan cheese, 2tbsp Dill, 2tbsp Cilantro, 0.5ea Lemon, 1pinch Salt
Instructions
1. Cut off the bottoms of the leeks and save the green tops for bone broth. Cut the leeks in half lengthwise and wash them thoroughly to remove any soil. Slice the leeks into thin rounds.
2. Cut the cabbage in half, then into thick chunks or slices, depending on preference.
3. Melt butter in a pot over medium heat. Add the sliced leeks and sauté until softened.
4. Grate one clove of garlic into the pot with the leeks using a microplane. Add a pinch of chili flakes.
5. Add the chopped cabbage to the pot and stir. Pour in the vegetable broth, add the Parmesan rind, and thyme sprigs. Stir in the rice.
6. Cover the pot and let it simmer for 20-25 minutes, or until the cabbage is super soft and silky, and the rice is tender.
7. Remove the thyme sprigs and Parmesan rind from the soup. Stir in grated Parmesan cheese, fresh dill, and cilantro.
8. Zest half a lemon directly into the soup, then squeeze in the juice. Taste and adjust seasoning with salt if needed.
9. Serve the Parmesan Cabbage Soup hot, with extra Parmesan cheese on top if desired.
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