A fantastic dish from the Campania region that was said to originate in the 1700s and what history buffs believed it to be a dish served to noble guests. Over the centuries, rice has become a constant in the Italian cuisine. This delicious recipe is known to be the oldest of the rice-based dishes. A delicious soup that consisted of primarily rice and cabbage. It has undergone several variations over the centuries and is no longer considered a soup, but a savory rice and cabbage dish cooked slowly with other fantastic ingredients and reduced to a divine, creamy consistency, soaking up all the aromas and flavors. A real cure-all comfort food served on cold winter days, but one that we enjoy throughout the year! This is my family’s traditional recipe.
The savoy cabbage is a vegetable rich in vitamins, known as a real cure-all on cold winter days, but we enjoy it at any time!
Rice And Cabbage
6
portions15
minutes1
hourIngredients
Large savoy cabbage (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves, whole
Pinch red crushed pepper
2.5 ounce rind of Parmigiano-Reggiano (about two pieces)
6 cups water
1 1/2 cups long grain rice
Freshly grated Parmigiano-Reggiano
Sea Salt and ground black pepper, to taste
1/4 cup Parmigiano-Reggiano cheese
Directions
Remove outer layer and stem from the cabbage. Cut in quarters and cut each quarter into long thin slices, like julienne. Wash, drain and set aside.
In a large pot, or Dutch oven, add olive oil, garlic, and crushed red pepper and sauté until garlic turns a blond color. Add cabbage, parmigiano rind, and salt. Cover and sauté for 4 to 5 minutes, stirring a few times. Remove garlic and add water. Bring to a boil and cook for 15 to 20 minutes, then add rice. Cook for 15 to 20 minutes on medium-low heat or until rice is cooked. Stir often to prevent sticking on the bottom of the pot. Add water if necessary.
Once the rice is cooked, add parmigiano cheese, mix well and let it rest for 5 minutes.
Serve topped with extra virgin olive oil and grated parmigiano.
Notes
- You can add about 2.5 oz of prosciutto or 'guanciale,' cut into small dices, with the olive oil and garlic.
- Store for 1 to 2 days in an airtight container and refrigerated. Re-heat on stove-top by adding a little bit of water.
You can find traditional Italian recipes, turned to gluten-free alternatives on ‘Pasqualina’s table, Our Italian Family Traditions …The Gluten-Free Way’ available on Amazon 👉 here.
