1 head Savoy or green cabbage
1 onion, minced
1 tbsp. olive oil
1/2 tbsp. butter
2-3 cloves garlic, minced
4 cups brown stock (Swanson or 4 bouillon cubes + water)
1 tsp. soy sauce
pork spare ribs (optional)
1/2 cup long grain rice, rinsed
salt and pepper, to taste
1 tbsp. minced parsley (for garnish)

Lightly sauté the onion in olive oil and butter in a saucepan until translucent. Shred the cabbage and stir in. Add minced garlic.

Make the brown stock and bring briefly to a boil.

Add stock, soy sauce and spare ribs (if using).

Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking.

Season to taste with salt and pepper, if desired.

Variations: Escarole, Kale, Bok Choy or Napa Chinese Cabbage may be substituted for cabbage. Minor's Pork base may be used in place of brown stock. Onions can be sautéed at start with a slice of chopped pancetta instead of using butter.

Submitted by: Roger Willis