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Parmesan Cabbage Soup

By cooking.nytimes.com

Parmesan Cabbage Soup

Prep:15minCook:55min

Updated at: Wed, 11 Dec 2024 09:15:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

60

Moderate

Glycemic Load

33

High

Nutrition per serving

Calories351.3 kcal (18%)

Total Fat10.2 g (15%)

Carbs54.3 g (21%)

Sugars7.9 g (9%)

Protein11.5 g (23%)

Sodium2499.4 mg (125%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsunsalted butter

medium, white and light green parts only, halved lengthwise and thinly sliced

minced or finely grated

⅛ teaspoonred-pepper flakes

plus more for serving, optional

1 headgreen cabbage

cored and coarsely chopped

1 ½ teaspoonsfine sea salt

or table, plus more to taste

½ teaspoonfreshly ground black pepper

plus more to taste

2 quartsvegetable stock

1 cuplong-grain rice

2Parmesan rinds

or use another 2 tablespoons grated cheese

¼ cupgrated parmesan

plus more for serving

1 cupfresh dill

chopped, or cilantro, or a combination

Instructions

View on cooking.nytimes.com

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Notes

3 liked

0 disliked

Delicious

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M W· last year

I increased red pepper flakes to 1/2 tsp instead of topping with extra (so the flavor would be consistent throughout). Also substituted fresh lavender sprigs (not flowers) for the thyme because my plant needed a trim anyway; it would have been great with thyme as well.

Ginger· last year

My family loved it! I toasted some pita to dip in the soup and my husband was wild for it. I also used parsley instead of cilantro because that is all I had. It was lovely.