1 lb. (about 5 c.) shredded cabbage
1 c. thinly sliced onions
3 tbsp. butter
5 c. fat-free beef broth
1 qt. fat-free chicken broth
1/8 tsp. pepper
1/4 tsp. grated nutmeg
Salt
1/2 c. long grain rice

Fry cabbage and onions in butter in a heavy saucepan over low heat, stirring frequently, until onions are transparent and cabbage is limp.

Add beef and chicken broths, pepper, and nutmeg to the vegetables. Stir lightly and taste for seasoning. Add more salt, if necessary. Bring to a boil. Add rice to the soup. Cover and simmer about 20 minutes or until rice is tender. Do not allow the rice to over cook.