Savoy Cabbage and Rice is a dish that reminds me a lot of my childhood, especially because my mother wanted me to eat it but I absolutely didn’t want to. The same thing happens today with my children, and I hope that, as it happened with me, they will also learn to appreciate the goodness of this dish, which is not only very good but also very healthy. So, let’s see together how to prepare it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 small white onion
- 1 Savoy cabbage
- 1.5 cups rice
- 4.25 cups Vegetable broth (or water)
- to taste salt
- to taste extra virgin olive oil
- to taste grated Parmesan cheese
Tools
- 1 Pot
- 1 Wooden spoon
- 1 Lid
Steps
Wash the cabbage and cut it into pieces and set aside, proceed to chop the onion and sauté it in a base of extra virgin olive oil, when it is golden add the cabbage, sauté for a couple of minutes and then cover with the vegetable broth.
Now all we have to do is cover the pot and cook the cabbage, it will take about 40 minutes, although times may vary depending on the tenderness of the leaves and the size you have cut them.
When the cabbage is cooked, check for salt and then add the rice, if the cabbage is too dry add more hot broth to continue cooking.
For the rice cooking, follow the times indicated on the package, once your cabbage and rice are ready, finish with a generous sprinkle of Parmesan cheese.
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