Cooked - Italian Cabbage And Rice - New Recipe

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Italian Cabbage And Rice

5.0

3 Tbsp extra virgin olive oil

Optional..fry bacon or Italian ham first

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 ½ cups water or try chicken stock.

½ medium Savoy cabbage

1 ½ tsp sea salt

1 tsp pepper

1 tsp Worcestershire sauce

Try dill and/or cayenne

1 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) )

1 know of butter

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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!

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