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Cabbage with Rice

Wash some rice, and let it simmer in hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stewpan with some butter, a little pepper and salt, and about a quarter of a grated nutmeg. Toss these about in the butter for ten or fifteen minutes over the fire, but do not let them turn colour; then add a small quantity of water or stock, let them stew till tender, then serve very hot with grated cheese sprinkled over the top.