Cook Time: 8 hours
Ingredients:
- 1 1/2 to 2 cups shredded cabbage, about 1 small head, cored
- 1/4 pound salt pork, cut in 1/2-inch pieces
- 1 clove garlic, minced
- 1 medium onion, thin slice
- 2 sprigs parsley, chopped
- 1/2 cup small white beans, soaked overnight, drained
- 2 medium potatoes, cubed
- 2 medium carrots, diced
- 2 ribs celery, sliced
- 3 small zucchini, thin slice
- 1 can (14.5 ounces) tomatoes, diced
- 1 cup frozen peas, thawed
- 1/2 cup rice, cooked until just tender
- salt and pepper, to taste
- 1 tablespoon chopped basil
- grated Parmesan cheese, for garnish
Preparation:
Steam or simmer cabbage until just tender; refrigerate until soup is nearly done. Saute the salt pork, garlic, onion and parsley in a skillet. Combine with parsley, beans, potatoes, carrots, celery, zucchini, and 2 quarts water in Crock Pot. Cover and cook on high 2 hours, then on low 8 hours. Add tomatoes, the reserved cooked cabbage, peas, and cooked rice; cook on high 30 minutes. Add salt, pepper, and basil, top with grated Parmesan cheese, and serve in bowls, with French bread.Serves 8 to 10.
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