Rice and cabbage quick and easy recipe

Rice and cabbage dish of the Neapolitan tradition, generally considered a winter dish, the suitable period for cabbage is autumn / winter, but nowadays it can be found all year round. You can add plenty of grated Parmesan and cubes of bacon. In Naples, we add a piece of Parmesan rind while cooking the cabbage which gradually melts and gives the dish an irresistible flavor.

calories: 270 for each portion

Ingredients for 2 people

• 1/2 savoy cabbage
• 120 gr of rice (Carnaroli)
• extra virgin olive oil
• 1/2 shallot
• salt
• to taste: chilli / bacon / Parmesan / pepper
• Vegetable broth (or simply boiling water)

Watch the Rice and Cabbage VIDEO here:

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How to prepare Rice and cabbage

Clean the cabbage by removing the outer leaves, the inner core, and the hardest parts. Cut the cabbage into strips and wash it, put 3 tablespoons of extra virgin olive oil, the shallot and pancetta in a saucepan

let it fry slightly and set aside half the bacon, to decorate the finished dish. Add the cabbage, let it flavor for a few moments in the oil and add a glass of boiling water or vegetable broth.

Stew the cabbage by putting the lid on the pot and cook for 40 minutes over medium-low heat. Cover with water when the cooking juices begin to dry. After 40 minutes add the rice and a ladle of boiling water, or broth. Add a ladle of water or broth when the rice begins to dry. Also add the Parmesan zest which will give an incredible flavor to this dish. At the end of cooking you can stir in a few tablespoons of grated Parmesan and finally add the cubes of bacon kept aside.

And here is your plate of Rice And Cabbage!

WINE PAIRING: Aglianico del Taburno Rosato Docg.

In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org