Cookbook:Minestrone of Rice and Cabbage

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  1. Cut off the stalk and all the hard outside leaves of a cabbage, wash it, and cut it up but not too small.
  2. Drain cabbage and cook it in good stock.
  3. Add two ounces of boiled rice.
  4. Add a little chopped ham and a few spoonfuls of tomato sauce.

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.