Rice and Smothered Cabbage Soup

• 1 pound (454g) green, red, or savoy cabbage (I used the hard white/green)
• 1 small onion, peeled and finely chopped
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 TBS chopped garlic
• fine sea salt and freshly ground black pepper
• 1 TBS wine vinegar, white or red

• Smothered cabbage (as above)
• 3 cups (720ml) good chicken stock
• 1/3 cup (70g) rice (I used long grain, but arborio was suggested)
• 1 TBS butter
• 3 TBS grated Parmesan cheese, plus more for serving
• fine sea salt and freshly ground black pepper

1. Start by making the smothered cabbage. (I started mine the day before and kept it in the fridge overnight.)
2. Remove and discard the outer leaves of the cabbage. Cut out and remove the core completely and discard. Using a sharp knife cut the cabbage into very fine shreds.
3. Heat the olive oil in a large skillet over medium heat. Add the onions. Cook, stirring, until the onions achieve a deep golden-brown color. Add the garlic. Cook for a further 2 minutes.
4. Add the cabbage, turning it to coat it in the oil. Cook, turning it over frequently, until it has wilted and begun to soften. Add the vinegar. Cover tightly. Turn the heat to medium low and cook for at least 1 1/2 hours until very tender. Give it a stir every now and then. If it is cooking dry, add a bit of water as needed.
5. When done taste and adjust the seasoning as needed with salt and pepper. This can be served as is as a delicious side dish or used to make the soup.
6. If you are making ahead of time, remove to a container and refrigerate until needed.
7. To make the soup, put the cabbage and the broth into a stock pot. (I did not use all of the cabbage as it would have been too much. I used only about half.)
8. Place over medium heat and bring to the boil. Add the rice.
9. Cook, uncovered, adjusting temperature as needed so as to keep it at a gentle simmering and steady boil. Cook for about 20 minutes. Stir from time to time. If you think it is getting too thick add another ladle of stock.
10. When rice is done, stir in the butter and the cheese, stirring it all through the soup. Taste and adjust seasoning with salt and pepper.
11. Serve hot, ladled into soup bowls with a grating of additional cheese on top.

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