Rice Soup with Red Cabbage

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 tablespoon olive oil
 * 2 ounces pancetta minced
 * 2 medium white onions finely chopped
 * 1 small red cabbage cut in half and julienned
 * 2 large peeled potatoes diced small
 * 2 tablespoons tomato paste dissolved in 2 cups dry white wine
 * 2 quarts boiling hot chicken broth
 * 1½ cups long grain rice
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Heat oil in a large saucepan on moderate heat and sauté pancetta and onions for eight minutes.
 * 2) Add cabbage and stir for five minutes.
 * 3) Add tomato paste dissolved in wine.
 * 4) Add all the boiling hot broth.
 * 5) Adjust heat to low and simmer covered for one hour.
 * 6) Stir in rice and cook covered for fifteen minutes.
 * 7) Season with salt and pepper.
 * 8) Pour into tureen and bring to table.