The rice and Savoy cabbage soup is a dish from my childhood. My mother often prepared it because it was one of our favorite dishes. Indeed, it is a tasty, easy, hearty dish with seasonal ingredients. We can personalize the rice and cabbage soup as we like, adding ham or fresh sausage.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5.3 oz Savoy Cabbage
- 2 cups Water
- 2.6 oz Rice (for soups or risottos)
- to taste Fine salt
- to taste Extra virgin olive oil
- to taste Pepper
- 1 tbsp Dry white wine
- to taste Leek
- to taste Mix of pecorino and parmesan
- to taste Bacon or sausage (optional)
- to taste Chili (optional)
Preparation
Wash the Savoy cabbage leaves (I use the more tender and sweeter inner ones) and remove the central rib; slice and chop them very finely.
In a saucepan, sauté some chopped leek in a tablespoon of extra virgin olive oil.
Once the leek is sautéed, add the chopped cabbage. Sauté it on a small burner over high heat for about 5-7 minutes until it wilts. At this point, if you like, you can add some chili.
Deglaze with the wine and wait for the alcohol to evaporate, add the water, cover, lower the heat and let it stew for 20 minutes.
After 20 minutes, taking advantage of the boiling cabbage, add the rice, stir, cover and bring back to a boil over high heat. Finally, add salt, pepper, lower the heat, cover, and cook the rice according to the time indicated on the package. We will choose, based on our preferences, whether to make a more or less dry soup by removing the lid and cooking the soup over high heat for the last 5 minutes.
Once cooked, turn off the heat, add a handful of pecorino and parmesan, stir and serve immediately.
