Cabbage And Rice Soup

Preparation:

Preparation: Remove the hard ribs from the cabbage leaves, cut them into strips. In a saucepan, heat a spoonful of oil diluted with a decilitre of water and let the chopped leeks, ham and rosemary dry over a low flame. Add the peeled, seeded and coarsely chopped tomatoes. Add salt and pepper and after 10 minutes add the cabbage leaves. Stir, pour a liter of tepid water, cook for a quarter of an hour over moderate heat. Bring to the boil, add the rice, mix and switch off after about 18 minutes. Pour into a bowl, season with a few tablespoons of oil and one of grated cheese. Serve immediately. Accompanying wines: Oltrepò Pavese Bonarda DOC, Cagnina Di Romagna DOC, Genzano Rosso “Novello” DOC.