Minestra di Riso con Cavolo Rosso

Description
I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe: rice soup with red cabbage
 * Source: Cooking Rice with an Italian Accent by Father Giuseppe Orsini (ISBN 978-0-312-33902-9)
 * Contributed by Catsrecipes Y-Group
 * Serves 4

Ingredients

 * 1 tablespoon olive oil
 * 1½ ounces pancetta or bacon, minced
 * 2 medium onions, finely chopped
 * 1 small red cabbage, cut in half and julienned
 * 2 large peeled potatoes, diced small
 * 2 tablespoons tomato paste, dissolved in ½ cup dry white wine
 * 1½ quarts boiling hot chicken or beef broth
 * ½ cup long-grain rice
 * salt and pepper to taste

Directions

 * 1) Heat oil in a large saucepan on moderate heat, and sauté the pancetta and the 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.
 * 9) Genuine rye bread and a glass of beer make this a great meal.
 * 10) Recommended wines: Refosco, Schiopettino.