1 tbsp. butter
1 tbsp. olive oil
1 c. onion, chopped
1 med. head cabbage, shredded
4 thick slices bacon
8 c. water
3/4 c. rice (uncooked)
2 tbsp. parsley, chopped
Salt (to taste)
Pepper (to taste)
1/2 c. Parmesan cheese, freshly grated

In large saute pan, heat butter with oil. Add onion and saute until tender. Add cabbage and continue cooking until cabbage is well coated with butter mixture and begins to soften. While cabbage cooks, saute bacon in small skillet until much of the fat is released but bacon is not browned. Remove bacon from skillet and drain on paper towels. Chop bacon into large squares. Add to cabbage with water. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice. Return to boil, then simmer. Cook, stirring occasionally, 15 minutes. Stir in parsley; add salt and pepper. Spoon into bowls and top with cheese. Makes 4 generous servings.