Chop some cabbage and let fry in 2 tablespoonfuls of butter; add ½ cup of rice (dry) and 1 clove of garlic chopped with ½ small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add ½ cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.