The rice with cabbage, sausage, and gorgonzola is a tasty and complete main dish. To prepare it, just follow the basic procedure for cooking rice and grains, then add the ingredients of today’s recipe. If you are among those who love rice with vegetables and have already tried my leek risotto or the pumpkin risotto, you will surely love this recipe. The sweetness of the cabbage perfectly matches the strong taste of the sausage, while the gorgonzola adds a creamy layer that makes every bite a unique experience. Easy to prepare and ideal for a family dinner or with friends, this dish warms the heart and captivates with its simplicity and flavor contrasts. If you want to impress your guests with a dish that blends tradition and innovation, don’t miss out on this one!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 729.73 (Kcal)
- Carbohydrates 73.70 (g) of which sugars 4.73 (g)
- Proteins 20.48 (g)
- Fat 37.20 (g) of which saturated 10.04 (g)of which unsaturated 13.36 (g)
- Fibers 3.61 (g)
- Sodium 2,142.76 (mg)
Indicative values for a portion of 525 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients: cabbage, sausage, and gorgonzola rice
- 1 3/4 cups rice
- 2 cups cabbage
- 2 sausages
- 3 1/2 oz gorgonzola
- 1 lemon juice
- 4 tbsps olive oil
- 1 white onion
- 1/4 cup white wine
- 4 cups vegetable broth
- 2 tbsps butter
- to taste salt
- to taste pepper
- to taste chives (for garnish)
Tools
- Saucepan
- Colander
Recipe: cabbage, sausage, and gorgonzola rice
Easy and tasty with step-by-step photos.
Start by cleaning the cabbage, removing the leaves and cutting them into strips with a knife, not too thin. Transfer them to a colander and wash under running water. Boil them in a pot of salted water along with the juice of a lemon (this helps to maintain the vibrant green color of the cabbage during cooking, preventing it from turning too dark or gray) and cook the cabbage for 10 minutes from boiling. Once cooked, drain and set aside.
Chop the white onion (I do it very quickly with a manual chopper) and sauté it in a saucepan with olive oil.
Add the crumbled sausages, lightly brown them, then add the rice and toast it.
Add half a glass of white wine, let it evaporate, and then add the previously cooked cabbage.
Cook the rice with the vegetable broth and adjust for salt.
Then remove the saucepan from the heat and stir in a knob of butter and the gorgonzola.
Here it is, ready to serve, your cabbage risotto with tasty sausage and creamy gorgonzola. Before serving, add some freshly ground black pepper and garnish with chives.
Storage and Tips:
Storage: Like any risotto, it is best consumed fresh. If you need to store it, remember to keep it in the refrigerator for 1-2 days in an airtight container. Reheat it by adding a bit of broth before eating it again.
Tips: If you don’t have or don’t like gorgonzola, you can replace it with simple parmesan cheese. If you want to avoid using white wine, you can cook the risotto with only the broth. The cooking time may slightly vary depending on the rice used, so I recommend always checking the instructions on the package.
FAQ (Frequently Asked Questions)
I would like to replace the cabbage with another vegetable, which one?
If you want to replace the cabbage in the risotto with sausage and gorgonzola, there are several options that could maintain a good balance of flavors. Here are some alternatives: kale, spinach, Swiss chard, or broccoli.
Is it necessary to use lemon juice in cooking the cabbage?
No, but it can be helpful for several reasons. The lemon helps maintain the bright green color of the cabbage, preventing it from becoming too dark or pale. Additionally, the acidity of the lemon can balance the natural sweetness of the cabbage, enhancing the flavor of the dish.
