Cabbage Pepperoni Soup

Add the hotness of pepperoni to the coolness of cabbage for a great blend of tastes. Add rice to the mix if you wish.

INGREDIENTS
1  cup chicken broth (optional)
1/2  cup Carnaroli or Arborio rice (optional)

1  tablespoon olive oil
1  medium (10 inch) pepperoni, skinned and sliced to 1/4 inch coins
1  medium white onion, halved and sliced thinly
1/2  green cabbage, cored and sliced thinly
4  cups low salt chicken broth
    salt and pepper to taste

METHOD
If you wish to have rice with your soup, bring the cup of broth to a boil in a small sauce pan, add the 1/2 cup of rice, reduce the heat to low and cook for 8 minutes. Remove from the heat and reserve.

In a large sauce pan, add the olive oil and pepperoni and cook over medium heat, stirring occasionally, until the pepperoni slices have shrunk and turned the oil red, about 7 to 8 minutes. Remove with a slotted spoon and reserve. Add the onion to the sauce pan and cook for 3 to 4 minutes until the onions are slightly tender. Add the4 cups of broth and the cabbage and continuing simmering for 4 to 5 minutes until the cabbage is ten der. Add the reserved pepperoni slices, stir and season, and serve.

If using the optional rice, add 2 to 3 tablespoons to each  bowl when serving. If you have left over soup, DO NOT put the left over rice into the soup; it will absorb ALL the liquid. Store them separately.