method
1. Peel and chop the onion; derind and finely dice the bacon. Peel and crush garlic. Melt the butter in a saucepan and add the onion, bacon and garlic. Fry gently for 5 minutes without browning.
2. Add the rice and cook, stirring, for 2 minutes till coated with butter. Add the stock, seasoning and bouquet garni. Bring to the boil and simmer for 15 minutes.
3. Meanwhile, coarsely shred the cabbage. Add to the pan, bring to the boil again and simmer for 5 minutes.
4. Remove pan from the heat and discard the bouquet garni. Grate cheese, stir into soup and adjust seasoning. Pour into a tureen and serve immediately with rye bread.
