The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.
- Heat butter in a a large pot. Fry bacon over medium heat.
- Add the onion, cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
- Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
- Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.
If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.
The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.