Rice and cabbage recipe from of 19-11-2013 [Updated on 27-08-2018]
Rice and cabbage, or virz'e laughed to say it in the Neapolitan style, is a poor dish of the Italian tradition, a soup that my grandmother has been preparing for as long as I can remember but which I have always refused to taste. Fortunately, however, in recent years, I have opened my tastes to many foods and started using ingredients that I had always discarded, including savoy cabbage, I must say that I was not sorry at all, so much so that I also used it for other recipes that you will see in the next days on the blog. On this cold rainy day, warm up with the cabbage and rice soup and if you have a nice parmesan skin, put it in the bottom of the plate and you will see what it tastes like! Good day everyone :)
How to make rice and cabbage
Clean the cabbage by removing the outer leaves
Cut it into strips and rinse under running water
Sauté the chopped shallot in a saucepan with a drizzle of oil
When it is wilted, add the cabbage and cook it for a couple of minutes over high heat, stirring to flavor it in the oil.
Now cover with the boiling broth and cook the cabbage for about 20 minutes
Now add the rice
Stir and cover with the broth
Season with salt and continue cooking, adding the broth as it is absorbed, stirring occasionally.
When cooked, add the grated Parmesan cheese, pepper and season with salt.
Turn off the heat and keep covered for a couple of minutes before serving Rice and cabbage.