Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 onions, chopped
1 head cabbage, shredded
4 slices smoked bacon
4 (14 1/2 ounce) cans chicken broth
1/4 cup uncooked long-grain rice
2 tablespoons chopped parsley
1/2 teaspoon salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese
Directions:
Melt the butter with the olive oil in a Dutch oven over medium-high heat; add onion and cook until onion softens, about 3 minutes; add cabbage; cook, sitrring often, until cabbage begins to soften, about 5 minutes.
Meanwhile, cook bacon in a skillet over medium heat until cooked but not browned, about 10 minutes; remove from skillet and drain on paper towels.
Chop bacon into squares; add bacon and broth to cabbage and heat to a boil; reduce heat to low and cook 15 minutes; stir in rice.
Heat to a boil over high heat; reduce heat to a simmer; cook, stirring occasionally, until rice softens, about 15 minutes; stir in the parsley; add the salt and pepper to taste.
Spoon into bowls and sprinkle with the cheese.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.