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Rice and Cabbage Soup    HT   E. European   45mins

Serves 4    Hot Pork Vegetable Vegetables  Soups Gluten Wheat Free  Eggless

 

Ingredients

1 Small Onion, chopped

175g/6oz Streaky Bacon, diced

50g/2oz Butter

1 Garlic Clove, crushed

175g/6oz Long Grain Rice

1L/2pts Light Stock

Salt and Black Pepper

1 Bouquet Garni

350g/12oz Green Cabbage, coarsely shredded

100g/4oz Finely Grated Cheese

 

Instructions

 

1. Melt the butter in a saucepan, add the onion, bacon and garlic and fry gently for 5 minutes without browning. Add the rice and cook, stirring for 2-3 minutes until well coated with the butter.

 

2. Add the stock, salt, pepper and bouquet garni. Bring to the boil then lower the heat and simmer for 15 minutes.

 

3. Add the cabbage, bring to the boil again then simmer for 5 minutes.

 

4. To serve - remove from the heat and discard the bouquet garni. Stir in the cheese, taste and adjust the seasoning if necessary. Serve immediately.

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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