Cabbage and Rice

Ingredients

• 1 head Summer white cabbage
• 1 cup Rice
• Water
• 1 piece Butter
• Salt
• Pepper

Instructions

1. Scald a fine summer white cabbage until tender, then chop it small. In a stewpan, combine the chopped cabbage with a large cup of rice that has been previously scalded. Add a little water, a large piece of butter, salt, and pepper. Let the mixture stew gently until thoroughly done, stirring from time to time. As it cooks, add additional water and butter as needed to prevent the dish from becoming too thick. When served, there should be no gravy in the dish.