This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Heat oil in a large saucepan on moderate heat and sauté pancetta and onions for eight minutes.
  2. Add cabbage and stir for five minutes.
  3. Add tomato paste dissolved in wine.
  4. Add all the boiling hot broth.
  5. Adjust heat to low and simmer covered for one hour.
  6. Stir in rice and cook covered for fifteen minutes.
  7. Season with salt and pepper.
  8. Pour into tureen and bring to table.

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