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Wild Rice And Cabbage Soup

Wild Rice and Cabbage Soup recipe image
This Wild Rice and Cabbage Soup is a rustic, comforting bowl of warmth perfect for chilly evenings. The dish highlights the nutty, chewy texture of wild rice paired with the sweet tenderness of slow-cooked cabbage. Infused with aromatic caraway and fennel seeds, it offers a subtle earthiness and gentle spice that elevates the simple vegetable stock. It is a satisfying vegan meal that feels wholesome and nourishing. Ideal for cozy weeknight dinners or batch cooking for the week ahead, this soup improves in flavor as it sits. The combination of grains and greens provides a robust, filling experience without being heavy, making it a versatile option for plant-based eaters seeking depth of flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1341.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Wild Rice and Cabbage Soup is a rustic, comforting bowl of warmth perfect for chilly evenings. The dish highlights the nutty, chewy texture of wild rice paired with the sweet tenderness of slow-cooked cabbage. Infused with aromatic caraway and fennel seeds, it offers a subtle earthiness and gentle spice that elevates the simple vegetable stock. It is a satisfying vegan meal that feels wholesome and nourishing. Ideal for cozy weeknight dinners or batch cooking for the week ahead, this soup improves in flavor as it sits. The combination of grains and greens provides a robust, filling experience without being heavy, making it a versatile option for plant-based eaters seeking depth of flavor.
Ingredients
  • 14 cups Vegetable stock
  • 2 cups Wild rice
  • 2 teaspoons Caraway seeds
  • 4 teaspoons Fennel seeds
  • 2 teaspoons Freshly ground black pepper
  • 2 heads Cabbage, chopped
  • 2 teaspoons Salt
Directions
  1. 1
    Pour 12 cups of vegetable stock into a large saucepan and bring to a boil over medium-high heat.
  2. 2
    Add the wild rice, caraway seeds, fennel seeds, and black pepper to the boiling stock.
  3. 3
    Stir well to combine, then cover the pot, reduce heat to low, and simmer until the rice kernels have burst and are tender, approximately 45 minutes.
  4. 4
    While the rice cooks, place the remaining 2 cups of stock, chopped cabbage, and salt in a separate large pot.
  5. 5
    Bring the cabbage mixture to a boil over medium-high heat.
  6. 6
    Reduce heat to low, cover, and simmer for 10 minutes until the cabbage is tender-crisp.
  7. 7
    Add the cooked wild rice mixture to the pot with the cabbage and stir gently to combine.
  8. 8
    Heat through for 2-3 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1341.9kcal
% Daily Value *
Total Fat 124.6g192%
Saturated Fat 18.6g93%
Cholesterol 0.0mg0%
Sodium 9806.4mg409%
Total Carbohydrate 54.1g19%
Dietary Fiber 9.2g37%
Sugars 9.9g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists 2 cups of stock in the ingredients but calls for 12 cups in the directions. For a proper soup consistency with 2 cups of rice and 2 heads of cabbage, 14 cups of total stock is recommended. Adjust stock quantity based on desired soup thickness.

Wild rice takes longer to cook than white or brown rice. Do not rush the simmering process, as the rice needs time to absorb the liquid and develop its characteristic chewy texture.

For added depth, saut&# 195;© a diced onion and garlic in a little oil before adding the stock and cabbage.

This soup stores well in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so add a splash of water or stock when reheating if it becomes too thick.

Keywords: wild rice, cabbage, vegetable soup, vegan, caraway seeds, fennel seeds, healthy dinner, comfort food, plant based, hearty soup, gluten free, winter recipe
Read it online: https://www.chefs-mate.com/recipe/wild-rice-and-cabbage-soup/