Rice and cabbage

Preparation:

Preparation: Peel the tough outer leaves of the cabbage, wash and cut into very thin strips. Chop the onion with the lard and fry it in a saucepan with the oil. When the sautéed mixture is well browned, add the cabbage and, after 5 minutes, the chopped celery, the pork rinds, the flaked Parmesan and the grated and washed Parmesan crusts. Add salt, cover everything with water and cook at a low boil. When the cabbage is cooked, add the rice. Finish cooking, stirring occasionally and keeping the rice al dente.