Cabbage And Tomato Soup
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Chicken stock||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Drain tomatoes well, pressing to squeeze out last of juice.
Heat and stir bacon and butter in saucepan over moderate heat until bacon is cooked but not crisp.
Add tomatoes, parsley and garlic and simmer, covered, 10 minutes.
Lift out and discard garlic pieces.
Add cabbage, mace, chicken stock and enough salt and pepper to season well.
Cover and simmer 1 hour.
Add rice, cover and simmer 20 minutes or until rice is tender.
Serve immediately sprinkled with cheese.