Italian Cabbage and Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
198 kcal
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Course
Main Course
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Cuisine
Italian
Italian Cabbage and Rice
Description
This dish combines aromatic sautéed onion and celery with tomato puree, cooking together before adding thinly sliced savoy cabbage and water. Arborio rice is simmered in the mixture until tender, allowing the cabbage's subtle sweetness and the tomato acidity to meld with the creamy rice. The olive oil and salt enhance the flavors without overpowering the natural ingredients.
The texture is soft and slightly thickened, with the rice absorbing the liquid but still maintaining some body, resulting in a dish that can be served as a main or a side. The optional cheese topping adds a savory, sharp contrast that complements the mild cabbage and tomato base.
Serving suggestions include sprinkling generous amounts of grated Parmigiano Reggiano or Pecorino Romano cheese on top for added richness. The recipe allows for adjusting rice quantity to create a more soupy or drier consistency according to preference. Vegetarian variations can be made by using vegetarian stock and omitting the cheese for a vegan option.
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 onion diced
- 1 celery chopped, stalk
- ¾ cup tomato puree or fresh tomatoes, pureed in a blender (I use Mutti in glass jars)
- 5 cups water
- 1 medium savoy cabbage
- 1 tsp salt sea salt
- ⅓ cup arborio rice most rice varieties will work, but Italian is preferred
- 5 tsp parmigiano reggiano DOP or Pecorino Romano cheese, grated, to serve (optional)
Instructions
- Heat the olive oil in a heavy pot, over medium high heat. Add the chopped onion and celery when hot. Stir and cook for about 5 minutes, until onion starts to become translucent.
- Remove the core from the cabbage (I eat this part, it's very yummy and good for you too!) and chop into thin strips.
- Meanwhile, add the tomato puree to the celery and onion and cook for about 5 minutes.
- Next, add the water (you can always add more later) and salt; then add the cabbage.
- Stir often, and bring to a boil, then allow to simmer for about 10 minutes, still continuing to stir occasionally. Then add the rice, less for a more soupy dish, more for a drier result.
- Stir well, and continue to simmer for 30-40 minutes, until rice is cooked.
- Make sure to serve Italian Cabbage and Rice with plenty of grated Parmigiano Reggiano (or Pecorino Romano) cheese!
Notes
- Adjust rice quantity up to 1 cup for a thicker, drier dish.
- Use vegetarian stock and omit cheese to make the dish vegan.
- Serve with generous grated Parmigiano Reggiano or Pecorino Romano for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 198kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 556mg | 23% |
| Potassium | 632mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 2012IU | 40% |
| Vitamin C | 62mg | 69% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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