Melt the butter and oil in a large heavy-based pan set over a medium heat. As they sizzle, add the celery and onion.
Stir for a few minutes, then add the cabbage and cook for a few more minutes. Add the salame and use a wooden spoon to stir it in well and break down any lumps.
After a few minutes, add the boiling broth and cook for 35–40 minutes.
Add the rice, and cook for a further 10 minutes until the rice is cooked.
Stir from time to time. Serve at once; cheese is optional.