Cookbook:Minestrone of Rice and Cabbage
|Minestrone of Rice and Cabbage|
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.
- Cut off the stalk and all the hard outside leaves of a cabbage, wash it, and cut it up.
- Drain cabbage and cook it in good stock.
- Add boiled rice, a little chopped ham, and a few spoonfuls of tomato sauce.