Cook in a big pot the onions and the garlic cloves in olive oil over medium high heat until slightly golden.
Add the green cabbage, the chicken stock and the rice.
Bring to a boil over high heat and let simmer on low heat for 30 minutes or until the rice and the cabbage are very tender.
Let it cool down for at least 10 minutes.
Puree with a hand blender, a blender or food processor until very smooth.
Add pepper and creamy soy preparation before serving if desired.
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NUTRITION FACTS
Nutrition Facts
ARCHIVED - Green Cabbage & Rice Potage
Amount per Serving
Calories
99
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
55
mg
2
%
Potassium
212
mg
6
%
Carbohydrates
14
g
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
Vitamin C
3
mg
4
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
Phosphorus
77
mg
8
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.