Cooking Instructions

1. Place the bacon slab on a cutting board. Cut crosswise at ½-inch intervals. Separating some of the pieces, scatter the bacon in a large pot set over medium heat. Cook, stirring, for about 5 minutes or until crisp.
2. Remove the bacon with a slotted spoon to a paper-towel-lined plate. pour off and discard all the fat. Add the oil to the pot; heat until warm. Add the leeks and carrots. Cook, stirring occasionally, for about 5 minutes, or until golden.
3. Add the wine. Increase the heat to high. Bring to a boil and cook for about 5 minutes, or until reduced to about ¼ cup. Add the cabbage, broth, rice, bay leaves, and ½ to 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low.
4. Cover partially and cook for 20 minutes, or until the rice is tender. Add the pepper. Remove and discard the bay leaves.
5. Beat the egg in a medium bowl. Gradually add 1 to 2 cups of broth skimmed from the soup. Add the egg mixture to the pot. Cook, stirring constantly, for about 2 minutes, or until the soup thickens slightly. Season with salt to taste.
6. Sprinkle each serving with the reserved bacon.