method
1. Shred the cabbage, slice the leek thinly, and dice the carrot, turnip, and onion.
2. Melt the butter in a deep saucepan, add the vegetables and fry gently for 10-15 minutes, without browning them.
3. Add the rice and sugar, and continue cooking, stirring all the time, until all the butter has been absorbed.
4. Stir in the stock and seasoning.
5. Heat to boiling point, cover, and simmer gently for 40 minutes.
6. Sprinkle with grated cheese and serve.
