3 tablespoons butter or margarine

4 to 5 cups finely chopped cabbage

1 large onion thinly sliced

4 cans (13 3/4 oz each) chicken or beef broth

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon ground nutmeg

1/2 cup long grain rice

1 cup shredded Swiss or Gruyere cheese

Melt butter in a 4 quart kettle or pot. Rinse the cabbage in cold water; drain, leaving a little water clinging to it. Add cabbage and onion to kettle; cover. Cook over medium heat, stirring often, until cabbage is golden and almost tender, about 10 minutes. Add broth, salt, pepper and nutmeg; simmer covered for 10 minutes. Add rice, continue simmering, covered, 15 to 20 minutes or until rice is tender. Stir frequently to keep rice seperate. Taste and add more salt and pepper if necessary. Pass cheese to sprinkle over. Makes around 6 servings.