Rice and Savoy Cabbage Venetian Style
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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 1/4 cups (250 g) Vialone Nano or other short-grained rice, e.g. Arborio1 pound (450 g) Savoy cabbage An onion, peeled and finely chopped4 tablespoons olive oil1/4 cup unsalted butter3/4 cup (40 g) freshly grated Parmigiano Salt & white pepper to taste1 quart (1 liter) beef broth, stock, or unsalted bouillon (meat or vegetable), simmering
Directions
Strip off and discard any blemished outer leaves the cabbage may have. Separate the rest, rinse them, and shred them.

Heat the olive oil and butter in a pot and sauté the chopped onion until it is translucent gold. Add the cabbage leaves and continue cooking, stirring them about with a spoon, until they have wilted. Add a cup of hot broth to the pot, cover, and simmer over a low flame for about 20 minutes, stirring occasionally.

Stir in the rice, add the remaining hot broth, check seasoning, and simmer until the rice reaches the al dente stage and the broth is absorbed. Incorporate the cheese into the rice, check seasoning, and divvy the rice into four bowls, seasoning each with a twist or two of white pepper. Serve at once with a white wine, for example a Grechetto or a Soave.

Number of Servings: 4

Recipe submitted by SparkPeople user ONENAILER.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 307.5
  • Total Fat: 23.2 g
  • Cholesterol: 31.1 mg
  • Sodium: 869.6 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 9.6 g

Member Reviews
  • LUVS2BIKE101
     This is good and very tasty, but I wondered if there could be a re-make so it contains less fat content. - 6/2/13



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