Monday, November 14, 2005

hearty dilled cabbage-rice soup


as promised, i am regaling you with pictures and recipes for my famous no-teeth-required vegan gruels in all their brown mushy glory. this one here is a hearty and healthy flavorful winter soup redolent with the frangrance and flavor of dill. the cabbage cooks up meltingly tender and the rice give it a nice full body. i cook most of my soups and all of my beans in a kuhn-rikon pressure cooker, the big-mack-daddy cadillac of pressure cookers. if you like to cook it quick or prepare a lot of beans (so tender!), then i highly recommend picking yourself up one of these babies. directions below are for regular stovetop preparation.

dilled cabbage-rice soup
1 onion, chopped
2-3 stalks celery, chopped
3 large carrots, chopped
5-6 button mushrooms
1 large cabbage, quartered cored and finely sliced
8 cups vegetable stock
1/2 cup brown long grain rice
3-4 plum tomatoes, canned OR 3 Tablespoons tomato paste
2 bay leaves
1 Tablespoon dried dill (or fresh, if you have it!)
salt and fresh black pepper to taste
3 Tablespoons balsalmic vinegar, to taste

bring stock to a boil and add onions. you may saute the onions in a little olive oil until soft if you like but i usually omit this step. simmer for a few minutes and add rinsed, uncooked rice, and all ingredients except for balsamic vinegar. simmer covered until rice is cooked and cabbage is meltingly tender. add salt, pepper and balsalmic vinegar to taste. as with most soups, the flavor of this dish improves the following day.

5 Comments:

Blogger Harmonia said...

Thanks for the cabbage starting point! Might have to do something like that! ROCK ON!

6:54 AM  
Blogger Harmonia said...

Thanks for the advice! I appreciate it!!! :)

I wish I had other veg*n females to go out with...plus, there are no restaurants around here. I love Running2k's, Patty, and Bonny's idea with the Vegan Pot Lucks! I would LOVE that! But, still no veg*ns near by. Boo Hiss

9:02 AM  
Blogger cookiecrumb said...

Rae: I'm too scared to cook beans in my pressure cooker. It's one of those not-full-height, sorta skillet-sized ones. I've heard that bean skins can clog the valve, so I haven't tried with my mini-version. Advice? (We do use our slow cooker for beans, though, almost always. Which reminds me, it seems like everything that comes out great in a pressure cooker is also a perfect recipe for a slow cooker... And we get to smell the cooking.)

2:47 PM  
Blogger Kelvin said...

Kia Ora (Hello) from a krazy blogger down under in New Zealand.What happened to the rest of the "bunny's feet" ??? (hehe) Great blog. I'll be back........

9:42 PM  
Blogger rae said...

harmonia: bummer about being the only freaky vegan in your area. i guess you'll just have to "convert" your husband!!

cookiecrumb: yeah, the slow cooker and the pressure cooker seem like two paths that bring you to the same end(unless your release pressure on your cooker too fast causing your ingredients to kinda explode and lose their form). i have a slow cooker AND a pressure cooker and wouldn't give either of them up. my mom used to make some pretty incredible stews in the ol' crockpot i have - the meat just sort of seperated it's little fiber just looking at my teeth...so tender, so tasty...

krazy kiwi kelvin: one word: keychain. need i say more?

7:51 AM  

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