3 slices bacon, diced
1/2 cup chopped onions
1 clove garlic, minced
2 pounds cabbage, shredded
3 cups beef broth
1 cup raw long grain rice
1 1/2 teaspoons salt
2 tablespoons minced parsley
1/4 cup grated Parmesan cheese

In a large saucepan, brown the bacon, onions and garlic.

Add the shredded cabbage and cook 15 minutes, stirring frequently.

Add the broth; cover and cook over low heat 1 hour.

Mix in the rice and salt; recover and cook 20 minutes or until rice is tender but firm.

With a fork, stir in the parsley and cheese.

Taste for seasoning.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Vincent Van Gogh: Le pare de l'hopital a Saint Remay, 1889.

Back to main list