1 pound green cabbage
1 1/2 tablespoons butter
1 cup chopped onion
8 cups low salt chicken broth
1 cup long grain rice
1 teaspoon salt, if desired
1 teaspoon white pepper
1 cup shredded low fat mozzarella cheese
Wash cabbage, removing any wilted leaves and stem. Cut head into quarters and remove hard core. Shred coarsely with long, sharp knife or in food processor. Heat butter in deep, ovenproof pan and saute onion just until soft. Add 2 cups chicken broth and cabbage. Cover and cook 10 minutes. Add remainder of broth and bring to full boil. Add rice, salt, and pepper. Stir well. Cover and cook 20 minutes or until rice is very tender. Remove cover, taste for seasoning, and sprinkle with mozzarella. Place under preheated broiler and cook until cheese melts and becomes lightly browned on the outside.
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