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 ==
# Heat oil in a large saucepan on moderate heat and sauté pancetta and onions for eight minutes.
# Add cabbage and stir for five minutes.
# Add tomato paste dissolved in wine.
# Add all the boiling hot broth.
# Adjust heat to low and simmer covered for one hour.
# Stir in rice and cook covered for fifteen minutes.
# Season with salt and pepper.
# Pour into tureen and bring to table.
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Long-grain rice Recipes
Category:Onion Recipes
Category:Pancetta Recipes
Category:Potato Recipes
Category:Red cabbage Recipes
Category:Soup Recipes
Category:Tomato paste Recipes
Category:White wine Recipes