RICE AND SMOTHERED CABBAGE SOUP
Ingredients
- 1/2 cup extra virgin olive oil
- 1 small onion, peeled and halved, and thinly sliced
- 3 garlic cloves, peeled and roughly chopped
- 1 green cabbage, cored, quartered, and thinly sliced
- Sea salt
- Freshly ground black pepper
- 1 tablespoon red wine vinegar
- Smothered Cabbage – see above recipe
- 4 cups of chicken stock or beef stock
- 2/3 cup arborio rice
- 2 tablespoons unsalted butter, cut into small cubes
- 1/2 cup freshly grated Parmigiano Reggiano
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil
Instructions
SMOTHERED CABBAGE
In a large pot or dutch oven, heat the oil over medium heat. Add the onion, stir to coat, and cook until it has softened and started to turn a golden color. Add the garlic, stir, and cook for another minute or two. Next, add the cabbage and turn it over a few times to coat it with the oil, and cook for 5 minutes. Add a generous pinch of salt, some freshly ground black pepper, and the vinegar. Stir to combine.
Lower the heat to a simmer and cover the pot with a lid. Cook for 1 1/2 – 2 hours, stirring occasionally and scraping up any bits from the bottom of the pan that start to get stuck. If you run out of liquid in the pan, you can add a few tablespoons of water. Once it is done cooking, taste, and add salt and pepper as needed. Serve or proceed to the next recipe and make it into a soup.
RICE AND SMOTHERED CABBAGE SOUP