Instructions: 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 to 20 more minutes. Serve with grated cheese.

Serve hot to 6 people - its substantial enough to be a light meal.

Comments: This traditional Swiss soup is native to the Schwyz canton, but quite similar to variations in other cantons.

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