Swiss Cabbage and Rice Soup

Recipe By     : Marx, Colorado  , USA
Website       : http://www.cdkitchen.com
Serves/Makes  : 
Categories    : Soups & Stews 

2 Tablespoons butter 
1 small cabbage, sliced very finely, as for Cole slaw 
1 large onion, thinly sliced 
6 cups beef or chicken stock 
salt and pepper 
1/8 teaspoon nutmeg 
1/2 cup rice 
Garnish: grated Gruyere or Parmesan cheese. 

Melt the butter in a Dutch oven, toss in the cabbage and onion 
to coat, then cover and cook over low heat until the cabbage is 
golden and half cooked. Stir frequently or it will burn. Pour
in the stock and bring to a boil. Season to taste with the salt 
and pepper, then stir in the nutmeg. Reduce heat, cover, and 
simmer for 10 minutes. Add the rice and continue simmering for
15-20 more minutes. Serve with grated cheese.