1 cup water
2 cups fresh water chestnuts, drained
1/2 cup bacon grease
1 cup uncooked white rice
1 large onion, diced
1 cup scrambled eggs
2 tablespoons dried parsley
1 teaspoon salt
1 teaspoon dried hot pepper sauce
1 teaspoon dried sage
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
In a large saucepan or soup pot, bring water to a boil. Add the rice and stir to soak. Reduce heat to low and add the onion, eggs and parsley. Reduce heat to medium and stir in the sage, basil and oregano. Simmer, stirring occasionally, for about 10 minutes.
Remove rice from water and stir into the broth. Return it to the pot, stirring constantly, until the rice is evenly coated with the water and mixture is thickened.
The next morning, preheat oven for 450 degrees F (220 degrees C).
Spread a layer of the rice mixture over the bottom of a large baking sheet. Place a leaf of lettuce on top of the rice and place a layer of cabbage over it. Sprinkle with bacon grease and sprinkle with green onions.
Bake uncovered in preheated oven for 10 minutes. Reduce heat to 375 degrees F (190 degrees C). Grill the meat slices for 15 minutes or until well done.
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