2 tbsp. butter
1/4 c. chopped onion
1/4 c. rice
1 qt. water
Parsley, paprika and pepper
1/2 tsp. salt
2 1/2 c. shredded cabbage
1/4 c. grated Cheddar cheese
4 tsp. chicken bouillon

Heat butter in saucepan. Add onions and rice. Saute 5 minutes. Add parsley, salt, pepper, water and bouillon. Cover and simmer over low heat for 15 minutes. Add cabbage and cook another 5-10 minutes. Ladle into bowls and serve with a generous dollop of Cheddar cheese and paprika.