Italian Cabbage and Rice
A super simple, Italian comfort food recipe that's inexpensive, hearty and delicious.
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
Serving: 1 | Calories: 198kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 556mg | Potassium: 632mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2012IU | Vitamin C: 62mg | Calcium: 95mg | Iron: 2mg
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