Water
1 prosciutto bone
2 small heads cabbage
2 cups tomatoes
5 medium potatoes
Rice

Cut all fat off rind, trim most of fat from bone, and cut out marrow. Was very well, cover with water, boil 15 minutes. Pour off water, cover again 3/4 way up pot. Cook until soup is done (about 3 hours).

During cooking, add blended tomatoes. About 20 minutes before done, prepare cabbage, remove leaves separately, cut into tough outer leaves.

Cut potatoes into 3/4 inch cubes. Add cabbage and potatoes, cover and cook about 30 minutes.

Just before serving, cook rice and add to soup.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.... Photo: Mary Melfi.

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