Categories: Vegetables, Soups, Italian 
      Yield: 4 servings 
  
    2/3 c  Arborio Italian rice 
      5 oz Pecorino Romano cheese 
           - flaked 
      1 sm Cabbage; julienne 
      1 sm Onion; finely chopped 
      1 sm Carrot; finely chopped 
      1    Celery stick; finely chopped 
      1 cl Garlic; finely chopped 
           Extra virgin olive oil 
           Salt 
           Fresh ground black pepper 
  
  In a saucepan, saute the onion in a bit of oil over medium high heat until 
  transparent. Then add the celery, carrot and garlic, and cook for 2 
  minutes. Add the cabbage and cook the vegetable mixture for a few minutes. 
  Then cover with hot water, season with walt and pepper, and simmer 
  uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add 
  the cheese, stir gently and turn off the heat immediately. Cover and let 
  stand for 5 minutes before serving.