Rice and Cabbage (Healthy, Italian Recipe)
Rice and cabbage is a fantastic Italian recipe for a beginner cook. Not only are measurements not important, but this is one of the best comfort food dishes, ever. It’s so nutritious and low fat, too!
Originally published March 15, 2012.
My grandmother used to make this rice and cabbage recipe in Italy.
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It’s a simple, peasant-type meal (cucina povera), but this is the sort of food I love. It was probably a meal which made the ingredients stretch further, however, it’s a really healthy meal, and tasty too, so it’s a winner all around!
The other great thing about this rice and cabbage dish is that it is a marvelous recipe to try for those who want to learn to cook. If you have absolutely no confidence in the kitchen, this is for you as there’s really no way to mess it up.
Make it more soupy (add more water) for wintertime, or more dry for the hot summer weather. There’s no right or wrong amount of vegetables, and as long as the rice is cooked, the length of cooking time can vary greatly too, and will not affect the final outcome in a significant way; it’s a very forgiving meal.
You can use any rice you like, but for the best results for this recipe, I recommend arborio or carnaroli rice.
Rice and Cabbage (Italian Recipe)
recipe passed down from my Nonna serves 5
FULL PRINTABLE RECIPE BELOW
Ingredients:
- extra virgin olive oil
- onion
- celery
- tomato puree (or fresh tomatoes) I use Mutti in glass jars
- Savoy cabbage
- salt
- pepper
- Arborio or Carnaroli rice (or any other rice)
- (optional: Parmesan or Pecorino Romano cheese)
Directions
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. I used about 5 cups of water and 3/4 cup rice.
Make sure to serve rice and cabbage with plenty of grated Parmigiano Reggiano (or Pecorino Romano) cheese!
This is a perfect crock pot meal too. Just sauté the veggies, then transfer to the crock pot, adding the rest of the ingredients. Let cook all day. Italian cabbage and rice is just easy-peasy!!
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Italian Cabbage and Rice
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 onion diced
- 1 celery stalk chopped
- 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 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
- Use vegetarian stock and omit the cheese topping and this dish is vegan.
- Add up to 1 cup/200 g of rice for a drier dish.
Nutrition
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We have made this recipe several times and it is the best! True peasant Italian food that is so much better than the red sauce joints that pass for Italian. I can picture this dish being made over an open fire in Southern Italy. Thank you for sharing and keep up the great work!
I really needed to read this comment tonight, John. Thank you so much! I’m wondering why I’m bothering to share these types of recipes when it seems most Americans are flipping out so much more over “Cake Mix Popcorn” type recipes (yes, with RAW cake mix dumped in). It’s disheartening to see this type of “food” being targeted to children instead of having them enjoy a lovely bowl of cabbage and rice. Thanks again, perfect timing! 💜
Loved your Nonnas’ Italian Cabbage and Rice recipe! I followed the recipe as written using your 3/4 c. rice for 5 c. water ratio and add a spoon of chicken Better Than Bouillon. It was perfectly saucy but not soupy, I topped it with plenty of Romano Cheese and black pepper. Delicious! I will definitely make it again and told my daughter she must try it. She and her family also loved it.
Oh you made my day (and my mother’s, too), MaryLou! Thanks so much for taking the time to let me know and sharing the recipe with your daughter and her family. I do like it as you described, saucy, but not soupy, but you can make it more dry or wet, too. Hope you find some other recipes on my site which you’ll enjoy. :) CC
Waited for days to try….just a tad disappointed. Mine was too bland. I did throw crushed fresh garlic in also. Never used this type of cabbage…doesn’t seem to be as flavorable as reg cabbage??
Easy fix, not enough salt. Savoy cabbage should be really flavorful. Did you use some sort of stock or bouillon, Judy?
Didn’t see stock or boullion on list…but that would help! Thanks…I’ll try again next week!
And Thank you! Love your recipes!!!
Sorry, I should have added that it’s optional, but I do sometimes add it for a little more flavor if it’s too bland. I’ll update the recipe! Thank you!!
I love this. I have everything in the kitchen and I’m going to try it! :-)
Oh yay! Let me know what you think, Valentina! :)
Hello Christina, I really love your website and stories, so down to earth. I was born in Fabrizia, Calabria, both my parents Italian, They brought us (3 siblings) to Victoria, Australia I was 5yrs. young, so we could have a better life. Now all grown up and over 60. I am not so great with computer, but, needed to tell you I have never really cooked rice and cabbage this way, I shall though! very soon, sounds so yummy, so do the arancini balls, yum! Thank you for the e-mail and many blessings to you and yours. Kind Regards Giuseppa Cirillo nee Monteleone.
Ciao Giuseppa! How lovely your comment is! Thank you so much for the note. I know you will love the cabbage and rice made this way; don’t forget lots of grated cheese on top! Have you been back to visit Italy? I hope so! I also hope you find a few other recipes to enjoy! Grazie mille, Christina :)
Sounds easy, looks delicious…and healthy too!
Yes, yes and YES!!
Looks heartwarming and delicious!
It really is! Thank you!!