Rice and Savoy Cabbage

This tasty rice and savoy cabbage is a dish of northern Italy typical of winter, when the cabbage is sweet because is freezing outside in the open air.

You will enjoy the sweet taste and the creamy texture!


You will need: 1 medium cabbage , 300 grams of rice, 1 carrot , 1 ripe tomato , celery, 1 shallot , extra virgin olive oil, 1 teaspoon vinegar , chopped parsley and salt.


First, chop the tomatoes in a blender, with carrot , shallot and celery.

Put the oil in a nonstick pan , and add the chopped vegetables that you have prepared . turn on the heat and let simmer over low heat with the lid.


Meanwhile, cut the cabbage into thin strips , and after 5 minutes add it to the vegetables in the kitchen along with a teaspoon of vinegar.

Let it cook over low heat for at least 40 minutes, always with the lid on , stirring occasionally. The water released from the vegetables should be enough to braise the cabbage , add more water if needed.

While the vegetables are cooking, eat about two liters of water with salt and a few tablespoons of extra virgin olive oil .


When the cabbage is sick and will have reduced its volume of 3/4, add half dell’acua you have prepared hot and add the rice.
Now proceed to cooking , stirring and adding hot water whenever you need it .

After about 20 minutes the rice is cooked and has released its starch , making your creamy dish .


Serve with a sprinkling of parsley. Enjoy it!