Just 4 u
Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic
chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup−stock seasoned with salt,
white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve
with toasted croutons.
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