2 c. shredded cabbage
2 oz. diced leek
1 c. diced carrot
1 c. diced cauliflower
2 oz. onion, diced
5 c. chicken bouillon
2 c. cooked enriched rice
Salt and pepper to taste

Combine vegetables in kettle; add bouillon. Cover and cook until vegetables are tender, 25 to 30 minutes. Add rice. Simmer 10 minutes more. Season with salt and pepper. Serve hot. Makes 4 servings.