Rice and Cabbage Minestrone

This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

  • Cabbage
  • Stock
  • 2 ounces boiled rice
  • Ham
  • Tomato sauce
Rice and Cabbage Minestrone

Photo: Julie Anne Workman / Wikimedia Commons / CC BY-SA 3.0

Procedure

  1. Cut off the stalk and all the hard outside leaves of a cabbage, wash it, and cut it up.
  2. Drain cabbage and cook it in good stock.
  3. Add boiled rice, a little chopped ham, and a few spoonfuls of tomato sauce.