Italian Bacon Cabbage Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 head cabbage, shredded
• 4 slices smoked bacon
• 4 (14 1/2 ounce) cans chicken broth
• 1/4 cup uncooked long-grain rice
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/2 cup freshly grated parmesan cheese

1. Melt the butter with the olive oil in a Dutch oven over medium-high heat; add onion and cook until onion softens, about 3 minutes; add cabbage; cook, sitrring often, until cabbage begins to soften, about 5 minutes.
2. Meanwhile, cook bacon in a skillet over medium heat until cooked but not browned, about 10 minutes; remove from skillet and drain on paper towels.
3. Chop bacon into squares; add bacon and broth to cabbage and heat to a boil; reduce heat to low and cook 15 minutes; stir in rice.
4. Heat to a boil over high heat; reduce heat to a simmer; cook, stirring occasionally, until rice softens, about 15 minutes; stir in the parsley; add the salt and pepper to taste.
5. Spoon into bowls and sprinkle with the cheese.

butter, olive oil, onion, cabbage, bacon, chicken broth, longgrain rice, parsley, salt, fresh ground black pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/italian-bacon-cabbage-soup-108927 (may not work)