Peel the shallot and cut into small pieces. In a saucepan with olive oil sauté shallot, extinguish with vegetable soup and bring to a boil. Add the washed long grain rice and cook for 20 min.
Remove cabbage from the stem and cut the cabbage leaves into narrow strips. Remove the skin from the onion and cut it into fine slices. Roast cabbage and onion in hot clarified butter until golden brown. Finely grind cumin and coriander in mortar and add to cabbage form. Season well with salt and freshly ground pepper. (Do not extinguish the cabbage. It would make an unsightly brown clear soup that would color the entire dish).
Remove peel from bananas and dice. Finely chop the cilantro. Fry the almond slivers in a frying pan. Sauté bananas in butter.
Mix the almonds, bananas and coriander into the cooked long grain rice, season it and serve with the Chinese cabbage.
Tip: Instead of clarified butter, you can also use butter in most cases.